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Isolation and Characterization of Some Oxidation Products Associated with Oxidized Flavor¹

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

The limited oxidation of milk phospholipids yielded material which reproduced the typical oxidized flavor in milk. Isolation and characterization of the major oxidized flavor compounds showed that they are predominantly carbonyl compounds. Five different carbonyl compounds were evidenced by chromatography. The empirical formulae calculated for three compounds were C₁₅H₂₆O₃, C₁₁H₂₂O, C₂₂H₃₈N₅O₂ (as bis-hydrazone) and C₁₀H₁₈N₂O (as monohydrazone). There is indication that the C₁₅ was a di-unsaturated ketone without conjugation. The C₁₁ was presumably undecanal.

¹ The data in this paper are taken from a thesis presented by the senior author in partial fulfillment of the requirements for the degree of Doctor of Philosophy, University of Wisconsin.

² Present address: Chemistry Division, Science Service, Ottawa.

³ Deceased.