The Coconut-like Flavor Defect from Milk Fat. III. Observations on the Origin of δ-Decalactone in Fat-Containing Dairy Products
Open Access
- 1 May 1959
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 42 (5), 791-798
- https://doi.org/10.3168/jds.s0022-0302(59)90655-1
Abstract
Evidence, experimental and theoretical, is presented which tends to indicate that the precursor of the coconut-like flavor compound, [delta]- decalactone, in fat-containing dairy products is 5-hydroxydecanoic acid. This compound is postulated to exist in native butterfat as a simple ester, uncharacterized. By low-temperature crystallization of butterfat from acetone, the ester in question was observed to concentrate in the low- melting fraction (-50[degree]C filtrate). It was further resolved into a fraction representing about 0.4% of the original fat by adsorption chromatography on alumina.Keywords
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