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600. Further observations on 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

The C6–C11 2,4–dienals have been identified in distillates from skim milk with oxidized flavour. The C4–C11 2–enals were isolated from the same distillates in a previous investigation. The most abundant individual compounds in the two groups were 2–octenal, 2–nonenal, 2–4–heptadienal and 2,4–nonadienal. These compounds when flavour–tested in skim milk in dilutions of 10–7–10–9 closely resembled oxidized (cardboard) flavour. It is concluded that they are the main constituents of this flavour defect and that they originate from the oxidation of the more highly unsaturated fatty acids in milk lipids.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 3 , October 1955 , pp. 345 - 348
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

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References

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