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Lactone Precursor in Fresh Milk Fat: Isolation and Characterization of the Precursor¹

Department of Food Science and Technology, Oregon State University, Corvallis

ABSTRACT

Fresh, raw milk fat was separated into polar and nonpolar glyceride fractions by silicic acid chromatography. The polar fraction contained the lactone precursor. Hydrolysis of this fraction at 140 C for 30 min resulted in the production of a series of saturated delta lactones of even-numbered chain lengths of from 8 to 18 carbon atoms. Gamma undecalactone was also identified. Presumptive evidence was obtained that the lactone precursor consists of hydroxy triglycerides.

¹ Technical Paper no. 2194, Oregon Agricultural Experiment Station, Corvallis.

² Deceased.

³ Present address: International Flavor and Fragrances, Inc., 521 West 57th Street, New York, New York 10019.