HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Mattick, L. E. Articles by Keeney, P. G. Search for Related Content PubMed Articles by Mattick, L. E. Articles by Keeney, P. G.

The Coconut-like Flavor Defect from Milk Fat. III. Observations on the Origin of -Decalactone in Fat-Containing Dairy Products^{1, 2,}

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

ABSTRACT

Evidence, experimental and theoretical, is presented which tends to indicate that the precursor of the coconut-like flavor compound, -decalactone, in fat-containing dairy products is 5-hydroxydecanoic acid. This compound is postulated to exist in native butterfat as a simple ester, uncharacterized. By low-temperature crystallization of butterfat from acetone, the ester in question was observed to concentrate in the low-melting fraction (–50° C. filtrate). It was further resolved into a fraction representing about 0.4% of the original fat by adsorption chromatography on alumina.

¹ Authorized for publication as Paper No. 2338 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 and has been assigned No. 999 in the series of papers approved for publication. 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 endorsement of the Department of Defense.

³ Present address: Department of Food Science and Technology, New York State Agricultural Experiment Station, Cornell University, Geneva.