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Identification of Components in the Stale Flavor Fraction of Sterilized Concentrated Milk
Author(s) -
ARNOLD R. G.,
LIBBEY L. M.,
DAY E. A.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb01906.x
Subject(s) - chemistry , flavor , acetophenone , chromatography , fraction (chemistry) , dichlorobenzene , distillation , gas chromatography , extraction (chemistry) , mass spectrometry , steam distillation , naphthalene , vacuum distillation , organic chemistry , food science , catalysis
SUMMARY The more volatile components of the stale flavor fraction of sterilized concentrated milk (SCM) were studied by a nitrogen‐purge on‐column trapping technique. Higher‐boiling components were isolated by solvent extraction of the fat from lyophilized SCM, followed by low‐pressure reduced‐temperature steam distillation of the extracted fat. Components in the resulting flavor extract were identified by gas chromatography and mass spectrometry. The following compounds were identified in the extract from stale SCM: 2‐heptanone, 2‐nonanone, 2‐tridecanone, benzaldehyde, acetophenone, naphthalene, a dichlorobenzene, δ decalactone, benzothiazole and o ‐aminoacetophenone. Of these compounds, only the dichlorobenzene and 2‐heptanone were identified in the extract from the control SCM.