Because of its nutritional and health benefits, goat milk products have been attractive to health-conscious consumers. While use of goat milk in cheese and yogurt making is well known, its use for butter has been limited. Furthermore, there is limited information available for volatile compounds in goat’s milk butter. The aim of this study was to evaluate the volatile compounds and quality parameters of goat milk butter stored under refrigerated condition. Nine different batches of goat milk butter were produced by continuous churn of cream from goat milk at the university creamery. Each batch of butter was divided into 4 portions. Each portion was subdivided into 4 samples, stored in closed plastic containers at 5°C for 0, 1, 3, 6 mo. Color (CIE, L*a*b*), texture, and peroxide value (PV) were measured from each samples. Fatty acid profiles and volatile compounds of butter samples were analyzed using methylation with gas chromatography (GC) and solid phase microextraction (SPME) with GC-mass spectrometry (MS), respectively. The properties of color and texture of butter were not affected by storage time. After 6 mo, PV significantly increased (P < 0.05) from 1.21 to 3.03 (meq peroxide/kg fat). Among 18 isolated fatty acids, the relative weight percentages of caproic (C6:0), caprylic (C8:0), carpric (C10:0) acids significantly increased (P < 0.05), whereas the percentage of palmitic (C16:0) acid decreased (P < 0.05) after 6 mo of storage. Of 35 identified volatiles, butanoic acid, hexanoic acid, δ-octalactone, δ-decalactone, limonene, and toluene were the most intensive volatile compounds in goat milk butter, whereas these compounds did not changed during storage. Results indicated that the lipid oxidation of goat milk butter was increased over a 6-mo refrigerated storage period. However, the increment of lipid oxidation in butter was not revealed in its volatile compounds.