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A Comparison of the Volatile Compounds of Fresh and Decomposed Cream by Gas Chromatography

Division of Food Food and Drug Administration, U. S. Department of Health, Education and Welfare, Washington 25, D. C.

ABSTRACT

The volatile constituents of milk and cream have been studied primarily to elucidate the chemical nature of milk or cream (2, 6).

This laboratory is concerned mainly with the development of methods for detecting the adulteration of foods. The quality of many of monocarbonyl compounds in increasing concentration of chloroform in hexane. The monocarbonyl compounds were separated on a Sea Sorb 43 and Celite column, with increasing concentrations of chloroform in hexane (4). A fraction was separated from this column, which had a maximum absorption in chloroform at 355 mµ, indicative of an aldehyde. This fraction wasa also chromatographed by thin layer chromatography, using silica gel plates, developed with 3:1 benzene and petroleum ether. It gave one spot which had the same R_f as authentic isovaleraldehyde derivative. Although isovaleraldehyde and diacetyl were the only carbonyls identified as their 2,4-dinitrophenylhydrazones, other mono- and dicarbonyls were present.

Although this work has not proved definitive for fresh and decomposed cream, the results of this investigation—the identification of methyl sulfide, acetone, butanone, ethanol, and chloroform—have confirmed in part data previously presented in the literature (6).