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576. The volatile compounds associated with oxidized flavour in skim milk

Published online by Cambridge University Press:  01 June 2009

D. A. Forss ,
E. G. Pont  and
W. Stark
D. A. Forss
Affiliation:
Dairy Research Section, C.S.I.R.O., Melbourne, Australia
E. G. Pont
Affiliation:
Dairy Research Section, C.S.I.R.O., Melbourne, Australia
W. Stark
Affiliation:
Dairy Research Section, C.S.I.R.O., Melbourne, Australia
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Extract

Using chromatographic techniques, a number of compounds was isolated from the steam distillates of skim milk containing oxidized (cardboard) flavour. The following compounds were definitely identified: acetone, acetaldehyde, n–hexanal, crotonaldehyde, and the C5 to C11 2-unsaturated aldehydes. Presumptive evidence for the presence of several 2,4-diunsaturated aldehydes of medium chain length was obtained also. Acetaldehyde and acetone were also isolated from normal skim milk; these two compounds appear to play no part in the defect.

2-Enals, in particular the C8 and C9, were considered to be the principal flavour-determining compounds. In milk at dilutions of 1 part in 107 to 109 they impart an oxidized type of flavour resembling that known as cardboard. Evidence was obtained that 2,4-dienals were also present and they produced a similar flavour.

It may further be deduced that cardboard flavour in milk is caused by the preferential oxidation of di- and polyunsaturated fatty acids.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 1 , February 1955 , pp. 91 - 102
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

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