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Formation of Methyl Ketones from Milk Fat during Steam Distillation or Saponification^{1, 2,}

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

ABSTRACT

An homologous series of methyl ketones was identified, by means of their 2,4-dinitrophenylhydrazones, in both the steam distillate and the unsaponifiable matter from milk fat. This series contains the n-alkyl members with odd numbers of carbons from C₃ (acetone) through C₁₅ (pentadecanone-2). Evidence is presented that fresh unheated milk fat is devoid of such ketones, with the exception of acetone, but that it does contain carbonyl functions as suggested by its reaction with 2,4-dinitrophenylhydrazine reagent. The capacity of milk fat to generate methyl ketones is discussed in terms of origin and flavor significance. A means of overcoming anomalous melting-point behavior of certain 2,4-dinitrophenylhydrazones is presented.

¹ Authorized for publication September 2, 1958, as Paper No. 2287 in the Journal Series of the Pennsylvania Agricultural Experiment Station.

² The paper reports research undertaken in cooperation with the Quartermaster Food and Container Institute for the Armed Forces. The views or conclusions contained in the report are those of the authors, and are not to be construed as necessarily reflecting the views or endorsements of the Department of Defense.