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A compound responsible for metallic flavour in dairy products: I. Isolation and identification

Published online by Cambridge University Press:  01 June 2009

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

The ‘metallic compound’ previously reported as an important cause of off-flavour in oxidized dairy products has been identified as oct-l-en-3-one. The compound was found to have a flavour threshold value of one part in 109 in butterfat and one part in 1010 in water. This compound was also isolated from oxidized safflower oil.

Type
Original Articles
Information
Journal of Dairy Research , Volume 29 , Issue 2 , June 1962 , pp. 173 - 180
Copyright
Copyright © Proprietors of Journal of Dairy Research 1962

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References

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