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The oxidized‐metallic and grassy flavor components of autoxidized milk fat
Author(s) -
Hammond E. G.,
Hill F. D.
Publication year - 1964
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf03024642
Subject(s) - flavor , chemistry , food science , milk fat , linseed oil
OCt‐1‐en‐3‐one accounts for the metallic flavor of autoxidized milk fat. In combination with small amounts of aldehydes it gives an oxidized flavor to milk. The grassy flavor component observed in autoxidized milk fat is shown to be trans‐ cis ‐2,6‐nonadienal. Mechanisms are proposed for the production of oct‐l‐en‐3‐one from linoleate and 2,6‐nonadienal from linolenate.