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Volatile Compounds in Ladino Clover and Off-Flavored Milk^{1, 2,}

Department of Food Science, North Carolina State College, Raleigh

ABSTRACT

A low-temperature, high-vacuum distillation method, with liquid nitrogen trapping, was used to separate the volatiles from milk. The carbonyls were then precipitated as the 2,4-dinitrophenylhydrazones, washed, and dried. The carbonyls were regenerated by flash exchange, fractionated by gas liquid chromatography, and identified by retention times. Ethanal, acetone, and butanone were present in normal milk. In addition, 2-methylpropanal and 3-methylbutanal were present in off-flavored milk. Quantitative determinations of the individual compounds were performed. Steam distillates from Ladino clover were analyzed to determine the identity of the volatile components in the clover which may impart an off-flavor to milk. The volatiles were identified as carbonyl compounds and were fractionated in the same manner as above. Ethanal, acetone, butanone, pentanal, 2-methylpropanal, and 3-methylbutanal were present in all samples. Propanal was present in winter and summer samples of Ladino clover. Butanal was present in only spring clover.

¹ Authorized for publication as Paper No. 1582 in the Journal Series of the North Carolina Agricultural Experiment Station.

² This investigation was supported in part by a grant from the American Dairy Association.

³ Present address: Chemistry Department, Middle Tennessee State College, Murfreesboro.