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Relatonships Between Volatile Compounds, Storage Conditions, Deodorization, and Flavor Scores of Milk Fats and Dry Whole Milks

Dairy Products Laboratory, Eastern Regional Research Center¹, Philadelphia, PA 19118^,2

ABSTRACT

Butterfat, deodorized butterfat, dry whole milk, and a dry whole milk-like product containing 26% deodorized butterfat were stored for 3 and 6 mo at 4 and 27 C. Initially and after each storage period, samples were evaluated for flavor after reconstituting to whole milk with 3.3% fat, the butterfats by homogenizing with skim milk, and the powders bv reconstituting with water. At the same periods the butterfats and fats extracted from powders were steam deodorized at 50 C and 1 torr, and the volatile compounds were collected and gas chromatographed. The chief volatile compounds, quantitatively, were identified as caproic, caprylic, capric, and lauric acids, nonanone, undecanone, tridecanone, and pentadecanone methyl ketones, and octa, deca, dodeca, and tetradeca delta lactones. Their concentrations are reported, and relationships to flavor scores were examined. Lactone concentration, deodorization, storage time and temperature and deodorization-temperature interaction were significant factors. Flavor scores after storage were related, in a linear model, to numerical values for these significant factors.

¹ Agricultural Research Service, U.S. Department of Agriculture.

² Research conducted while Dairy Products Laboratory was located in Washington, D.C.