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n-Pent-l-en-3-ol and n-Pent-en-3-one in oxidized dairy products

Published online by Cambridge University Press:  01 June 2009

W. Stark ,
J. F. Smith  and
D. A. Forss
W. Stark
Affiliation:
Division of Dairy Research, C.S.I.R.O., Melbourne, Australia
J. F. Smith
Affiliation:
Division of Dairy Research, C.S.I.R.O., Melbourne, Australia
D. A. Forss
Affiliation:
Division of Dairy Research, C.S.I.R.O., Melbourne, Australia
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Summary

Pent-1-en-3-ol and pent-l-en-3-one were isolated in approximately equal amounts from buttermilk obtained from oxidized cream. The two vinyl compounds were identified by combined gas chromatography and mass spectrometry. The flavour of pent-1-en-3-ol is comparatively mild being detectable in water, skim-milk, butter oil and butter at 3 pts in 106, 3 pts in 106, 1 pt in 105 and 1 pt in 105, respectively. The flavour of pent-1-en-3-one is approximately 1000 times stronger being detectable in water, skim-milk, butter oil and butter at 1 pt in 109, 3 pts in 109, 5 pts in 109 and 5 pts in 109, respectively: these concentrations are of the same order of magnitude as for the compound responsible for metallic flavour, oct-1-en-3-one.

The formation of pent-1-en-3-ol and pent-1-en-3-one is discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 34 , Issue 2 , June 1967 , pp. 123 - 129
Copyright
Copyright © Proprietors of Journal of Dairy Research 1967

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References

REFERENCES

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