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A compound responsible for mushroom flavour in dairy products

Published online by Cambridge University Press:  01 June 2009

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

The ‘mushroom compound’ previously reported as a gas chromatographic fraction of oxidized dairy products has been identified as oct-l-en-3-ol. The alcohol was found to have a flavour threshold value of 1 part in 109 in water, 1 part in 108 in skim-milk, and 1 part in 107 in butterfat. A mechanism for the formation of oct-1- en-3-ol is discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 3 , October 1964 , pp. 253 - 259
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

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References

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