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Journal of Dairy Science Vol. 46 No. 8 774-779
© 1963 by American Dairy Science Association ®
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Flavor of Evaporated Milk. I. Identification of some Compounds Obtained by the Petroleum Ether Solvent Partitioning Technique from Aged Evaporated Milk1,2,

George A. Muck3, Joseph Tobias and Robert McL. Whitney

Department of Food Science, University of Illinois, Urbana

ABSTRACT

Extracts obtained by solvent partitioning with either hexane or petroleum ether yielded the same apparent components which, when reconstituted in fresh milk, imparted some of the flavor characteristics of evaporated milk but did not contain much of the cooked and caramel sensation. However, with other solvents the flavor characteristics of the extract were different.

Based on data from gas and paper chromatography, the following 14 compounds were identified in a petroleum ether flavor extract from evaporated milk by comparison with authentic compounds and by at least two different methods: 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, 8-decalactone, {gamma}-dodecalactone, {delta}-dodecalactone, caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, and palmitic acid. No authentic compound was available for {delta}-tetradecalactone, but extrapolation of retention time data for other authentic lactones from two different gas chromatographic columns presented strong evidence for its presence. Acetone and 2-butanone probably were present.

FOOTNOTES

1 A report of work done under contract with the U. S. Department of Agriculture and authorized by the Research and Marketing Act of 1946. The contract is being supervised by the Eastern Utilization Research and Development Division of the Agriculture Research Service.

2 The data are from a thesis submitted by G. A. Muck in partial fulfillment of the requirements for the degree of Doctor of Philosophy.

3 Present address: Dean Milk Company, Rockford, Illinois.






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