A compound responsible for metallic flavour in dairy products: I. Isolation and identification
- 1 February 1962
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 29 (2), 173-180
- https://doi.org/10.1017/s0022029900017787
Abstract
The ‘metallic compound’ previously reported as an important cause of off-flavour in oxidized dairy products has been identified as oct-l-en-3-one. The compound was found to have a flavour threshold value of one part in 109 in butterfat and one part in 1010 in water. This compound was also isolated from oxidized safflower oil.This publication has 10 references indexed in Scilit:
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