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Identity of the Grassy Aroma Constituents of Green Forages^{1, 2,}

Department of Animal Industries, University of Connecticut, Storrs

ABSTRACT

Although Woods and Aurand (11) have detected small amounts of 2-methylpropanal and 3-methylbutanal in off-flavored milk produced on Ladino clover pasture, and the report of Cole, Harper, and Hankinson (2) infers that n-hexylamine is involved in the feed flavor caused by feeding fresh-cut grass, complete elucidation of the compounds responsible for the typical grassy flavor defect is, in our opinion, yet to be accomplished.

Having detected cis-3-hexenol in grass-legume silage distillates (8) and noted that a typical grassy flavor may be induced in milk when this compound is introduced into the rumen or lungs of the cow (9), we became intrigued with the number of neutral C₆ compounds which conceivably could be associated with this compound in green forages, and whether any of these compounds might be involved in the grassy flavor defect in milk. Thus, identification of the grassy constituents in the volatiles from several green forages was the principal purpose of the present investigation.

¹ This investigation was supported in part by a grant from the American Dairy Association.

² Scientific contribution no. 51, Agricultural Experiment Station, University of Connecticut, Storrs.

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