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A Study of the Volatile Fraction Isolated from Oxidized Milk Fat. I. Isolation, Preliminary Characterization, and Chromatographic Separation of the Volatile Fraction¹

Dairy Industry Section, Iowa Agricultural Experiment Station, Ames

ABSTRACT

Relatively little information is available in the literature concerning the nature of the compounds responsible for the oxidized flavor of milk fat. The earlier literature indicates that saturated aldehydes are mostly responsible for this flavor (9). In more recent years evidence was obtained of the presence of several unsaturated carbonyl compounds in oxidized fats, oils, fatty acids, and in their esters (1, 2, 3, 4, 7, 10, 13, 14). These compounds exhibit characteristic ultraviolet absorption maxima (5). Van der Waarden (15) postulated that methyl ketones and unsaturated aldehydes with no conjugation contributed to the off-flavors of cold storage butter. Keeney and Doan (8) demonstrated the contribution of ketones to the flavor of oxidized milk fat.

The present study was undertaken to obtain more information concerning the nature of the compounds responsible for the oxidized flavor in milk fat. These compounds were removed from milk fat by a deodorization procedure similar to those used in the vegetable oil industry.

¹ Journal Paper No. J-2590 of the Iowa Agricultural Experiment Station, Ames. Project No. 1128.

² Present address: Department of Dairy Industry, University of California, Davis.