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Principal Volatile Compounds in Feed Flavored Milk¹

Department of Animal Industries, Storrs Agricultural Experiment Station, Storrs, Connecticut 06268

ABSTRACT

Twenty-two compounds were regularly detected in milk distillates obtained with a commercial vacuum treatment apparatus from bulk supplies of feed flavored milk. The identity of 18 of these was confirmed by gas-liquid chromatography (GLC) retention times, selective pre-column qualitative reactions, and mass spectrometry. Quantitative GLC analysis of volatiles entrained directly from feed flavored samples indicated that six of these compounds constituted the major portion of volatiles detected and variation in their concentration when compared to milk flavor scores strongly suggested that they contribute to feed flavor. The ranges in concentration of these six compounds in milks possessing strong feed flavor were: methyl sulfide, 25 to 45 ppb; acetone, 3.6 to 4.8 ppm; butanone, .5 to 1.0 ppm; isopropanol, .3 to .4 ppm; ethanol, 10 to 20 ppm; and propanol, 1.2 to 2.5 ppm. Simulations resulted in the formulation of a mixture of these compounds which when added to normal milk produced a feed-like flavor.

¹ Scientific Contribution 501 Agricultural Experiment Station, University of Connecticut, Storrs 06268

² Present address, Department of Food Science and Technology, Oregon State University, Corvallis 97331

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