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The Coconut-Like Flavor Defect of Milk Fat. II. Demonstration of -Decalactone in Dried Cream, Dry Whole Milk, and Evaporated Milk¹

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

ABSTRACT

The coconut-like off-flavor is a major storage defect of a number of fat-containing dairy products. The preceding paper dealt with isolation of -decalactone, the off-flavor compound, from butter oil; and two paper chromatographic methods were described by which this compound could be identified (1). The purpose of this paper is to present evidence which establishes the presence of -decalactone in dried cream, dry whole milk, and evaporated milk. The significance of the presence of this flavor compound is discussed.

EXPERIMENTAL PROCEDURE

Extraction of the Flavor Compound.

A. Dried cream. A commercial sample of dried cream, exhibiting a strong coconut-like flavor, was available in the laboratory. This product had been manufactured in 1945 and had been sealed under vacuum and stored at room temperature for 10 years. The flavor stability of this product deserves special note. The reconstituted cream was remarkably free of any of the oily, tallowy character associated with the normal oxidative deterioration of dried milk products.

¹ Authorized for publication as Paper No. 2016 on October 13, 1955, in the Journal Series of the Pennsylvania Agricultural Experiment Station.