Stale-Flavor Components in Dried Whole Milk. III. The Steam Distillation of Stale-Flavor Components from Stale Butter Oil

Abstract

A procedure was developed which was successful in distilling the stale-flavor component along with other volatile components from stale butteroil. The petroleum ether-soluble portion of this volatile fraction contained approx. 10,000 times as much stale-flavor component per unit wt. as the dried whole milk from which it was obtained originally. This procedure involves the steam distillation of stale buttero under a pressure of approx. 70 mm. of mercury and at a temp. of approx. 45[degree]C. The distillate is collected in water at 0[degree]C and, after distillation, this aqueous suspension is extracted with petroleum ether. The fraction containing the stale-flavor component then is obtained by removing the petroleum ether by aspiration. The stale-flavor component apparently is synthesized in the stale butteroil during steam distillation, since the concn. of the stale-flavor component in the residual butteroil after distillation was the same as or greater than that in the original butteroil.