Occurrence of Vanillin in Heated Milks

Abstract

Trace levels of vanillin were detected in solvent extracts from heated milks in the study of caramelized flavor. Milk may contain a ligneous precursor of the compound that is derived from cow feed or forage. Vanillin and its precursor(s) may have practical implications in flavor, false positive phosphatase tests and natural antioxidant activity of milks.