A compound responsible for metallic flavour in dairy products: I. Isolation and identification-Reference-Cited by-同舟云学术

A compound responsible for metallic flavour in dairy products: I. Isolation and identification

Published:1962-06 Issue:2 Volume:29 Page:173-180
ISSN:0022-0299
Container-title:Journal of Dairy Research
language:en
Short-container-title:Journal of Dairy Research

Author:

Stark W.,Forss D. A.

Abstract

SummaryThe ‘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.

Publisher

Cambridge University Press (CUP)

Subject

Animal Science and Zoology,General Medicine,Food Science

Reference17 articles.

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

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