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Coconut-Like Flavor Defect of Milk Fat. IV. Demonstration of -Dodecalactone in the Steam Distillate from Milk Fat¹

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

ABSTRACT

Liquid-partition chromatography, using various solvent systems on paper and in packed columns together, with gas-liquid chromatography, enabled the identification of -dodecalactone in the steam distillate from fresh milk fat. It appears that this lactone occurs in the distillate at a lower level than does -decalactone. Because of its characteristic fruity flavor and odor properties, -dodecalactone is considered to be of possible significance in flavor changes of processed and stored dairy products. A useful column partition system for chromatographic separation of certain aliphatic lactones was revealed in the course of the investigation.

¹ Authorized for publication as Paper No. 2412 on October 26, 1959, in the Journal Series of the Pennsylvania Agricultural Experiment Station.

² Present address: Division of Animal Science, University of Wyoming, Laramie.