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SIPALOVA, M., KRACMAR, S.: Aroma active compounds in milk from goat fed basil (Ocimum basilicum). Acta univ. agric. et silvic. Mendel. Brun., 2011, LIX, No. 3, pp. 171–178 The study deals with the addition of basil (Ocimum basilicum) green tops into goat feeding ratio and with the eff ect of this addition on aroma active compounds in milk. The experiment comprised 8 goats crossbreed of White Goat and Brown Mountain Goat. These goats, which were on the second lactation, were divided into two groups – control (n = 4) and experimental (n = 4). The addition of 0.1 kg of basil green tops into goat feeding ration had no statistically signifi cant eff ect on diff erences in total solid, fat or total nitrogen substances in milk during basil green tops feeding. However, the content of aroma active compounds (1-octanol, 1-undecanol, 2-nonanone), which were obtained by simultaneous distillation-extraction (SDE) and determined with usage GC-MS, reached statistically signifi cant diff erences in days of basil green tops feeding. The amount of 1-octanol, 1-undecanol and 2-nonanone rose from 18.24 ± 0.019, 4.48 ± 0.019 and 5.37 ± 0.032 μl/100 ml of milk in days without basil green tops in feeding ration to 24.15 ± 10.398, 9.60 ± 0.118 and 23.29 ± 0.408 μl/100 ml of milk in the fi rst day of basil green tops feeding when the increase was mostly the highest. In the next days of experiment the amount of 1-octanol, 1-undecanol and 2-nonanone was falling despite of readily goats’ acceptation of basil green tops. goat milk, simultaneous distillation-extraction (SDE), aroma active compounds, GC-MS, 1-octanol, 1-undecanol, 2-nonanone Animal nutrition has a signifi cant impact on the basic components of milk (Kovac et al., 1989). Some authors confi rm that the taste and fl avor of the milk is directly aff ected by animal diet (Sehovic, 1988, 1991; Martin et al., 1991; Ando et al., 2001). The addition of herbs into feeding rations has a positive eff ect on fatty acids composition in milk (Collomb et al., 2002) and positively aff ects rumen fermentation and digestibility (Ando et al., 2003). Medicinal herbs in the feeding ration may even have a positive action against various diseases of animals, moreover, with no residual eff ect (Tipu et al., 2006; Rochfort et al., 2008; Gajula et al., 2009). Some aroma active compounds could have a supportive impact for milk consumers such as 1-octanol which has a positive eff ect against essential tremor according to Bushara et al. (2004). A number of alcohols involved in taste and fl avor of milk result from reduction of their aldehyde analogues (Burdock, 1997). Excluding alcohols also ketones create taste and fl avor of milk (Wong, 1999; Berard et al., 2007; Belitz et al., 2009). From the perspective of species diff erences the qualitative representation of aroma active compounds in sheep, goat and cows milk is not diff erent, however from a quantitative point of view the content of these constituents is higher in sheep and goat milk (Moio et al., 1993; Friedrich and Acree, 1998; Park et al., 2006). Sehovic (1988, 1991) mentions that grazing grassland rich in dicotyledonous plants, which occur mainly in the higher mountain areas, aff ecting fl avor of cheese otherwise like grazing grasslands in lowland areas. The aim of this study was to determine the eff ect of basil green tops addition into goats feeding ration on aroma active compounds in milk. 172 M. Sipalova, S. Kracmar MATERIALS AND METHODS Design of the feeding experiment The experiment took a period of 15 days and comprised from goats (n = 8) crossbreed of White Goat and Brown Mountain Goat, which were on the second lactation. The groups were balanced in milk yield and lactation days. During the experiment no animal showed any disease, loss of appetite or selective choice of feeding. Control group (n = 4) as well as experimental group (n = 4) were fed basic ration composed from 10 kg meadow grass, 0.5 kg oat meal and 0.03 kg NaCl. The experimental group has added 0.1 kg green tops of basil per head per day into basic ration during 4th and 10th days of experiment. Both groups were housed in stable throughout the experiment. Green tops of basil (Ocimum basilicum) were obtained from trade network of the Czech Republic. The dry matter of green tops of basil was determined according to Ozcan et al. (2005). The samples of green tops of basil contained 15.01 ± 0.414 g/100 g of dry matter.