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Journal of Dairy Science Vol. 39 No. 8 1104-1113
© 1956 by American Dairy Science Association ®
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The Coconut-Like Flavor Defect of Milk Fat. I. Isolation of the Flavor Compound from Butter Oil and its Identification as {delta}-Decalactone1

P. G. Keeney and Stuart Patton

Department of Dairy Science, Pennsylvania Agricultural Experiment Station, University Park

ABSTRACT

The coconut-like off-flavor compound, which develops in butter oil during storage or when butter oil has been heated, was isolated and identified as 8-decalactone (the lactone of 5-hydroxy decanoic acid). Infrared spectroscopy and paper chromatography were used in establishing the flavor compound's coidentity with {delta}-decalactone. Paper chromatographic methods are presented whereby a homologous series of gamma lactones from nonalactone to dodecalactone can be resolved. Evidence that a similar series of delta lactones can be separated in a like manner was obtained.

FOOTNOTES

1 Authorized for publication as Paper No. 2015 on October 13, 1955, in the Journal Series of the Pennsylvania Agricultural Experiment Station.






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Copyright © 1956 by the American Dairy Science Association ®.