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Volatile Components of Milk Fat Steam Distillates Identified by Gas Chromatography and Mass Spectrometry^{1, 2,}

Department of Food Science and Technology Oregon State University, Corvallis

ABSTRACT

Vacuum steam distillates of butteroil, fresh raw cream, fresh pasteurized cream, and pasteurized stored cream were analyzed by packed column and open-tubular column gas chromatography in conjunction with mass spectrometry. High-temperature (210 C) distillations of different butteroils yielded over 120 volatile compounds. Identification (or tentative identification) of more than 100 of these compounds was made from mass spectral-gas chromatographic data. Over 30 volatiles not previously reported in milk products were encountered. Many of the volatile compounds were obviously heat-produced, as the number of them was small in fresh, raw cream compared to heated cream and butteroil. However, aromatic compounds and some aliphatic hydrocarbons, not previously reported were found in fresh, raw cream. Control experiments were conducted to determine laboratory contaminants and distillation artifacts.

¹ Technical Paper no. 2437, Oregon Agricultural Experiment Station.

² This investigation was supported by U.S. Department of Agriculture Research Grant no. 12-14-100-7657 (73).