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Partial Characterization of the Flavors of Oxidized Butteroil¹

Department of Dairy and Food Industry, Iowa State University, Ames, Iowa

ABSTRACT

Butteroil was oxidized at 40° C. and distilled in a falling-film molecular still. The volatile flavor components were trapped in a U-tube cooled with liquid nitrogen, and the flavor was extracted from the trap contents with a few drops of petroleum ether. The flavor concentrate was then fractionated by gas phase chromatography, using butanediol succinate polymer as a stationary phase. Most of the compounds in the distillate were carbonyl compounds and were identified by their retention times in the gas chromatograph and by paper chromatography of their 2,4-dinitrophenylhydrazones. The fractions from the gas chromatograph were also incorporated into milk and butter and judged organoleptically. It was found that the carbonyl compounds produced in relatively large amounts made only a limited contribution to the oxidized flavor. The main contributor to the characteristic oxidized flavor seemed to be a minor component which was present in amounts too small to be detected by gas chromatography or paper chromatography. This component came out in the vicinity of octanal and -heptenal. This same flavor component can be found in the flavor concentrates from linseed, safflower, and herring oils. From the fatty acid composition of these oils, it appears that linoleic acid is the probable precursor of the component primarily responsible for the oxidized flavor. Reactions with various carbonyl reagents indicate that the compound responsible for the oxidized flavor is a carbonyl compounnd.

¹ Journal Paper No. J-3948 of the Iowa Agriculture and Home Economics Experiment Station, Ames, Iowa. Project 1128. A report of work done under contract with the U. S. Department of Agriculture and authorized by the Research and Marketing Act of 1946. The contract is being supervised by the Eastern Utilization Research and Development Division of the Agricultural Research Service.