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Effect of Water on Methyl Ketone Formation in Butteroil

Dairy Products Laboratory, Eastern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture, Washington. D. C.

ABSTRACT

The existence in heated butteroil of a series of odd-numbered methyl ketones from C₅ through C₁₅ has been well documented by Langler and Day (1). The isolation from butteroil of a corresponding series of ß-keto esters as their pyrazolones was accomplished by Van der Ven et al. (5). Shortly afterwards, Parks et al. (2) succeeded in isolating as a group the glycerides containing the ß-keto acids directly from butteroil and showed them to give rise to the methyl ketones upon heating in the presence of water. The greater stability of ß-keto esters relative to unesterified ß-keto acids indicates that hydrolysis takes place prior to methyl ketone formation and that a relationship should exist, within limits, between water concentration in the oil at the temperature at which the oil is heated and the concentration of methyl ketones formed.

Van der Ven et al. (5) were the first to show that methyl ketone formation could be inhibited by drying the oil prior to heating.