Origin of Delta-Lactones in Heated Milk Fat

Abstract

This investigation concerned attempts to isolate and elucidate the structure of the [delta]-lactone precursor in milk fat. A fraction of milk fat obtained by silica-gel chromatography, thin-layer chromatography and gel filtration contained 2100 ppm bound 5-decalactone and 8000 ppm bound [delta]-dodecalactone. The [delta]-lactone precursor in milk fat based on molecular weight considerations, is most likely a monohydroxy-acyl-triglyceride. Preparation of a polystyrene gel filtration column is described and its applicability to the fractionation of milk fat demonstrated.