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Journal of Dairy Science Vol. 40 No. 8 932-941
© 1957 by American Dairy Science Association ®
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Flavor and Odor Defects of Gamma-Irradiated Skimmilk. II. Identification of Volatile Components by Gas Chromatography and Mass Spectrometry1

E. A. Day2, D. A. Forss3 and S. Patton

Department of Dairy Science Pennsylvania Agricultural Experiment Station, University Park

ABSTRACT

Studies reported in the preceding paper (3) indicated that the off-flavor material of irradiated skimmilk could be classified into two categories on the basis of volatility. Under the conditions for recovery, the malty, putrid, and burnt-protein off-flavors were distillable; whereas, the caramel-like defect remained with the residue. This paper deals with the identification of compounds in the volatile fractions of skimmilks irradiated at 2 x 106 and 5 x 106 rep, sodium caseinate sols irradiated at 2 x 106 rep, and their respective untreated controls. Identification of the compounds was based on data from gas chromatographic and mass spectrometric analyses.

EXPERIMENTAL PROCEDURE AND RESULTS

Preparation of volatiles for gas chromatographic analysis. The distillation procedure, described in the preceding paper, allowed large concentrations of the volatiles from the irradiated milk systems to be collected in Traps 5 and 6 of the apparatus (see Figure 1 of preceding paper). Furthermore, the material caught in these traps was practically free of water and thus could be concentrated into Trap 7 for subsequent gas chromatographic analyses.

FOOTNOTES

1 Authorized for publication Dec. 3, 1956, as Paper No. 2110 in the Journal Series of the Pennsylvania Agricultural Experiment Station.

2 Present address: Dairy Department, University of Maryland, College Park.

3 Present address: Dairy Research Section, Commonwealth Scientific and Industrial Research Organization, Highett, Victoria, Australia.






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Copyright © 1957 by the American Dairy Science Association ®.