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Identification of Some Volatile Carbonyl Compounds from Nonfat Dry Milk¹

Dairy Department, University of Maryland, College Park

ABSTRACT

Evidence is presented, in the form of compound identification, that lipid oxidation, as well as Maillard-type browning, occurred in instant nonfat dry milk (NFDM) stored at room temperature for 1 yr. The compounds identified from instant NFDM were formaldehyde, acetaldehyde, acetone, butanone, methylpropanal, 3-methylbutanal, furfural, diacetyl, hexanal, and nonanal. Evidence is also presented for the presence of heptanal, octanal, decanal, dodecanal, and tetradecanal. The isolated compounds are believed to be largely responsible for the cereal-type flavor which sometimes develops in NFDM. It was estimated that the flavorful carbonyl compounds existed in reconstituted NFDM at levels of a few parts per billion.

¹ Scientific Article No. A-740, Contribution No. 2987, of the Maryland Agricultural Experiment Station, Dairy Department. Research undertaken in cooperation with the Quartermaster Food and Container Institute for the Armed Forces and assigned No. 914 in the series of papers approved for publication. The views or conclusions contained in this report are those of the authors. They are not to be construed as necessarily reflecting the views or endorsements of the Department of Defense.

² Present address: Dairy Husbandry Department, Kansas State University, Manhattan.