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Gas Chromatographic Analysis of Flavor in Processed Milks^1,2,

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

ABSTRACT

A simple solvent extraction technique for recovering flavor components, with the exclusion of fat, from processed milks was devised. Analysis of the flavor extracts by gas chromatography showed significant differences among products and between individual samples of a product. When highly purified hexane was used as the extracting solvent, products could be examined organoleptically before and after extraction for flavor differences. Chromatograms for evaporated and dried whole milks indicated the presence of -deca- and -dodecalactone as prominent components. Small peaks corresponding to these lactones could be seen on chromatograms for pasteurized, homogenized milk but not for raw milk. The procedure of flavor analysis seems appropriate for testing the relative susceptibility of milk supplies to flavor defects. It should also aid in product development work and in reduction of taste panel effort.

¹ Authorized for publication on April 25, 1960, as Paper No. 2455 in the Journal Series of the Pennsylvania Agricultural Experiment Station.

² Supported in part by the Carnation Company.