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Autoxidation of Milk Lipids. III. Effect on Flavor of the Additive Interactions of Carbonyl Compounds at Subthreshold Concentrations¹

Department of Food Science and Technology, Oregon State University, Corvallis

ABSTRACT

Flavor threshold values were determined for carbonyl compounds in homogenized milk. Values obtained in parts per million were: propanal, 0.43; n-butanal, 0.19; n-pentanal, 0.13; n-hexanal, 0.049; n-heptanal, 0.12; n-octanal, 0.46; n-nonanal, 0.22; n-decanal, 0.24; n-hex-2-enal, 0.067; n-hept-2-enal, 0.077; n-non-2-enal, 0.004; n-dec-2-enal, 0.092; n-hept-2,4-dienal, 0.049.

An additive interaction, defined as the interaction of subthreshold concentrations of carbonyl compounds to give a detectable flavor, was observed in a mixture of the C₉ and C₁₀ alkanals and of the C₈ and C₁₀ alkanals. The implications of the additive interaction in flavor of foods are discussed.

¹ Technical Paper No. 1610, Oregon Agricultural Experiment Station.

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