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Radiation Preservation of Milk and Milk Products. V. Precursors to the Radiation-Induced Oxidation Flavor of Milk Fat¹

Department of Food Technology, Massachusetts Institute of Technology, Cambridge

ABSTRACT

Oxidation flavor produced upon irradiation of milk fat is derived from certain of its component fatty acids. One of these acids has been identified as linolenic acid. Other acids required for production of irradiation-induced oxidation flavor have been isolated in an unidentified mixture. This unknown isolate is believed to contain the vinyl group and branched chains.

Linolenic acid produced a fishy flavor upon irradiation, while the mixture of fatty acids containing the vinyl group and branched chains gave rise to a flavor characterized as candle-like. These two flavors blended upon mixing to give the typical tallowy oxidation flavor of irradiated milk fat.

¹ This paper reports research undertaken in cooperation with the Quartermaster Food and Container Institute for the Armed Forces, Qm. Research and Engineering Command, U. S. Army, and has been assigned No. 948 in the series of papers approved for publication. The views and conclusions contained in this report are those of the authors. They are not to be construed as necessarily reflecting the views or indorsement of the Department of Defense. Contribution No. 360 from the Department of Food Technology, Massachusetts Institute of Technology, Cambridge, Massachusetts.