Hostname: page-component-848d4c4894-x24gv Total loading time: 0 Render date: 2024-04-30T20:39:39.650Z Has data issue: false hasContentIssue false
  • English
  • Français

Flavour defects in edible casein and skim-milk powder: II. The role of aliphatic monocarbonyl compounds

Published online by Cambridge University Press:  01 June 2009

N. J. Walker
N. J. Walker
Affiliation:
New Zealand Dairy Research Institute, Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Summary

Aliphatic monocarbonyls have been quantitatively estimated in casein and skim-milk powder during storage. Concurrently these products have been evaluated organoleptically. A close relationship was evident between monocarbonyl level and the flavour or age of the lactic casein. Furthermore, the greater flavour stability of rennet casein and skim-milk powder was coupled with reduced monocarbonyl content. Fractionation of monocarbonyls into classes and individual compounds has shown that the higher levels in lactic casein compared with other low-fat products can be accounted for by a high level of acetone. The absence of appreciable quantities of other odd-numbered methyl ketones suggests that either acetone is derived from a non-lipid constituent of acid casein or decarboxylation of acetoacetate is specifically catalysed at acid pH. All methyl ketones identified in these low-fat dairy products were present in subthreshold concentrations. Saturated and unsaturated aldehydes were present at similar levels in stored lactic casein, rennet casein and skim-milk powder samples irrespective of their degree of musty or stale flavour.

Type
Research Article
Information
Journal of Dairy Research , Volume 40 , Issue 1 , February 1973 , pp. 29 - 37
Copyright
Copyright © Proprietors of Journal of Dairy Research 1973

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Arnold, R. G., Libbey, L. M. & Day, E. A. (1966). Journal of Food Science 31, 566.Google Scholar
Bassette, R. & Keeney, M. (1960). Journal of Dairy Science 43, 1744.CrossRefGoogle Scholar
Day, E. A. (1965). Food Technology 19, 1585.Google Scholar
Forss, D. A. (1967). In The Chemistry and Physiology of Flavors, p. 492. (Eds Schultz, H. W., Day, E. A. & Libbey, L. M..) Westport, Conn.: Avi Publishing Co.Google Scholar
Kawanishi, G. & Saito, K. (1966). Journal of the Japanese Society of Food and Nutrition 19, 240.Google Scholar
Keeney, M. (1963). Journal of Dairy Science 46, 254.CrossRefGoogle Scholar
Langler, J. E. & Day, E. A. (1964). Journal of Dairy Science 47, 1291.CrossRefGoogle Scholar
Muck, G. A., Tobias, J. & Whitney, R. McL. (1963). Journal of Dairy Science 46, 774.CrossRefGoogle Scholar
Nakanishi, T. & Itoh, T. (1967). Agricultural and Biological Chemistry 31, 1066.Google Scholar
Nawar, W. W., Lombard, S. H., Dall, H. E. T., Ganguly, A. S. & Whitney, R. McL. (1963). Journal of Dairy Science 46, 671.CrossRefGoogle Scholar
Parks, O. W., Keeney, M., Katz, I. & Schwartz, D. P. (1964). Journal of Lipid Research 5, 232.CrossRefGoogle Scholar
Parks, O. W. & Patton, S. (1961). Journal of Dairy Science 44, 1.Google Scholar
Parks, O. W., Schwartz, D. P. & Keeney, M. (1964). Nature 202, 185.CrossRefGoogle Scholar
Patel, T. D., Calbert, H. E., Morgan, D. G. & Strong, F. M. (1962). Journal of Dairy Science 45, 601.CrossRefGoogle Scholar
Ramshaw, E. H. & Dunstone, E. A. (1969). Journal of Dairy Research 36, 215.Google Scholar
Schwartz, D. P., Haller, H. S. & Keeney, M. (1963). Analytical Chemistry 35, 2191.CrossRefGoogle Scholar
Schwartz, D. P. & Parks, O. W. (1961). Analytical Chemistry 33, 1396.Google Scholar
Schwartz, D. P., Parks, O. W. & Yoncoskie, R. A. (1966). Journal of the American Oil Chemists' Society 43, 128.CrossRefGoogle Scholar
Shriner, R. L., Fuson, R. C. & Curtin, D. Y. (1964). The Systematic Identification of Organic Compounds, 5th edn, p. 253. New York: Wiley.Google Scholar
Siek, T. J., Albin, I. A., Sather, L. A. & Lindsay, R. C. (1971). Journal of Dairy Science 54, 1.CrossRefGoogle Scholar
Urbach, G. (1963). Journal of Chromatography 12, 196.CrossRefGoogle Scholar
Van der Ven, B., Begemann, P. H. & Schogt, J. C. M. (1963). Journal of Lipid Research 4, 91.CrossRefGoogle Scholar
Walker, N. J. (1972). Journal of Dairy Research 39, 231.CrossRefGoogle Scholar
Wong, N. P., Patton, S. & Forss, D. A. (1958). Journal of Dairy Science 41, 1699.Google Scholar