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Occurrence of Vanillin in Heated Milks^{1, 2,}

Department of Dairy Science, The Pennsylvania State University, University Park

ABSTRACT

The nature of caramel flavor in heated milks remains a mystery. Several compounds have been detected which apparently contribute to this flavor, but none to which a significant portion of the sensation can be attributed. For instance, maltol possesses a highly caramel flavor and odor in pure form, but experiments in our laboratory indicate the average threshold to be between 5 and 10 ppm in distilled water—a rather high concentration for a flavor component. In the process of examining ethyl ether extracts from evaporated milks by gas chromatography, a unique component (vanillin) of the characteristic caramel extract was encountered. The following brief résumé indicates the method of acquiring extracts and the conditions of gas chromatographic examinations:

Preparation of extracts. To 12, 13-oz cans of commercial evaporated milk (whole or skim) was added an equivalent volume of reagent-grade acetone. The precipitated protein was filtered off through gauze. Acetone was then removed from the filtrate under vacuum with slight heating.

¹ Authorized for publication March 29, 1863, as Paper No. 2760 in the Journal Series of the Pennsylvania Agricultural Experiment Station.

² Supported in part by grants from the Carnation Company and the General Foods Corporation.

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