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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
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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

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References

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