The Coconut-Like Flavor Defect of Milk Fat. II. Demonstration of δ-Decalactone in Dried Cream, Dry Whole Milk, and Evaporated Milk
Open Access
- 31 July 1956
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 39 (8), 1114-1119
- https://doi.org/10.3168/jds.s0022-0302(56)94826-3
Abstract
Paper chromatography revealed the presence of delta-decalactone in stored, commercial samples of dried cream, dry whole milk, and evaporated milk. This lactone is responsible for the coconut-like flavor that always develops early in the storage life of these products. Its origin is in the fat phase of milk and is noticeable in all stored, fat-containing dairy products that have been subjected to high temperature processing.Keywords
This publication has 4 references indexed in Scilit:
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- Elimination of 9-Decenoic Acid as a Precursor of δ-Decalactone in Milk FatJournal of Dairy Science, 1955
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- Stale-Flavor Components in Dried Whole Milk. II. The Extraction of Stale Butter Oil from Stale Dried Whole Milk by Organic SolventsJournal of Dairy Science, 1950