Hostname: page-component-5c6d5d7d68-xq9c7 Total loading time: 0 Render date: 2024-08-15T09:56:30.229Z Has data issue: false hasContentIssue false
  • English
  • Français

Fishy flavour in dairy products: III. The volatile compounds associated with fishy flavour in washed cream

Published online by Cambridge University Press:  01 June 2009

D. A. Forss ,
E. A. Dunstone  and
W. Stark
D. A. Forss
Affiliation:
Dairy Research Section, C.S.I.R.O., Melbourne, Australia
E. A. Dunstone
Affiliation:
Dairy Research Section, C.S.I.R.O., Melbourne, Australia
W. Stark
Affiliation:
Dairy Research Section, C.S.I.R.O., Melbourne, Australia
Get access Rights & Permissions [Opens in a new window]

Summary

When washed cream was treated with copper and ascorbic acid and held at 2°C for 1–5 days a strong metallic, fish-oil flavour developed. Compounds responsible for the flavour were isolated and identified. Gas chromatographic separation of a flavour concentrate on a silicone oil column gave six characteristic flavour fractions which, in order of elution, were described as painty or drying oil, oily, mushroom, metallic, tallowy and cucumber. The flavours of all fractions were predominantly caused by carbonyl compounds and the oily and metallic fractions were the main contributors to the typical fish-oil flavour. The following compounds were characterized: n-pentanal and pent-2-enal in the painty fraction; n-hexanal, n-heptanal and hex-2-enal in the oily fraction; hept-2-enal and a carbonyl compound with a mushroom odour in the mushroom fraction; a carbonyl compound with a metallic odour in the metallic fraction; n-octanal, n-nonanal, oct-2-enal and hepta-2,4-dienal in the tallowy fraction; and non-2-enal in the cucumber fraction.

Type
Original Articles
Information
Journal of Dairy Research , Volume 27 , Issue 3 , October 1960 , pp. 373 - 380
Copyright
Copyright © Proprietors of Journal of Dairy Research 1960

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

Forss, D. A. & Dunstone, E. A. (1957). Aust. J. Chem. 10, 506.CrossRefGoogle Scholar
Forss, D. A., Dunstone, E. A. & Stark, W. (1960 a). J. Dairy Res. 27, 211.CrossRefGoogle Scholar
Forss, D. A., Dunstone, E. A. & Stark, W. (1960 b). In Preparation.Google Scholar
Forss, D. A., Pont, E. G. & Stark, W. (1955). J. Dairy Res. 22, 91, 345.CrossRefGoogle Scholar
Forster, T. L. & Sommer, H. H. (1951). J. Dairy Sci. 34, 992.CrossRefGoogle Scholar
Gaddis, A. M. & Ellis, R. (1957). Science, 126, 745.CrossRefGoogle Scholar
Harrison, J. B. & Daubert, B. F. (1953). J. Amer. Oil Chem. Soc. 30, 371.CrossRefGoogle Scholar
Hoffmann, G. (1960). J. Amer. Oil Chem. Soc. (In Press).Google Scholar
Koops, J., Tarassuk, N. P. & Pette, J. W. (1959). Ned. melk- en Zuiveltijdschr. 13, 279.Google Scholar
Olson, F. C. & Brown, W. C. (1942). J. Dairy Sci. 25, 1027.CrossRefGoogle Scholar
Pippen, E. L., Nonaka, M., Jones, F. T. & Stitt, F. (1958). Food Res. 23, 103.CrossRefGoogle Scholar
Pont, E. G. (1952). J. Dairy Res. 19, 316.CrossRefGoogle Scholar
Pont, E. G., Forss, D. A., Dunstone, E. A. & Gunnis, L. F. (1960). J. Dairy Res. 27, 205.CrossRefGoogle Scholar
Swift, C. E., O'Connor, R. T., Brown, L. E. & Dollear, F. G. (1949). J. Amer. Oil Chem. Soc. 26, 297.CrossRefGoogle Scholar
Takei, S. & Ono, M. (1939). J. Agric. Chem. Soc. Japan, 15, 193.Google Scholar
Tarassuk, N. P., Koops, J. & Pette, J. W. (1959). Ned. melk- en Zuiveltijdschr. 13, 258.Google Scholar
Täufel, K. & Zimmermann, R. (1959). Ernährungsforschung, 4, 325.Google Scholar
Tollenaar, F. D. (1949). Proc. Xllth Int. Dairy. Congr. 2, 357.Google Scholar
Witting, L. A. & Schweigert, B. S. (1958). J. Amer. Oil Chem. Soc. 35, 413.CrossRefGoogle Scholar