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Oxidized Flavor in Milk and Its Simulation^1,2,

Department of Food Technology, Iowa State University, Ames 50010

ABSTRACT

The flavor of homogenized milk containing oct-1-en-3-one with and without octanal was compared with that of homogenized milk with a copper-induced oxidized flavor by 53 judges in nine laboratories. The results indicate that a mixture of oct-1-en-3-one and octanal added to milk at 1 or 10 ppb simulates oxidized milk flavor for 66% of judges detecting an off-flavor, compared with 67 to 84% for milk with copper-induced oxidized flavor. Of those judges detecting oxidized flavor, 60% considered the oct-1-en-3-one-octanal mixture typical of the defect, compared with 85% for the copper-induced oxidized flavor.

¹ Journal Paper J-7296 of the Iowa Agriculture and Home Economics Experiment Station, Ames. Project 1856.

² This is one of a series of papers sponsored by the Flavor Nomenclature and Reference Standards Committee of the American Dairy Science Association.

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