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Journal of Dairy Science Vol. 51 No. 2 224-226
© 1968 by American Dairy Science Association ®
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Identification and Quantitative Determination of 2-Furfurol in Sterilized Concentrated Milk1

R. G. Arnold2 and R. C. Lindsay

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

ABSTRACT

A large peak appearing in the gas chromatograms of flavor concentrates obtained by vacuum steam distillation of stale sterilized concentrated milk (SCM) was identified as 2-furfurol by gas chromatography combined with mass spectrometry. Quantitative gas chromatography demonstrated that the amount of 2-furfurol in SCM increased rapidly through 26 weeks storage at 27 C. The amount of 2-furfurol in samples stored for 26 weeks exceeded the flavor threshold (10–12.5 ppm) for this compound in milk. This suggests that 2-furfurol formation contributes to the flavor deterioration of SCM.

FOOTNOTES

1 Supported in part by PHS Grant UI-142 through the National Center for Urban and Industrial Health.

2 Present address: Department of Dairy Science, University of Nebraska, Lincoln.






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Copyright © 1968 by the American Dairy Science Association ®.