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n-Alkan-1-ols in oxidized butter

Published online by Cambridge University Press:  01 June 2009

W. Stark  and
D. A. Forss
W. Stark
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

The C1,2,5–8 n-alkan-1-ols were identified from oxidized butter prepared from cream treated with cupric chloride and ascorbic acid. The six n-alkan-1-ols occurred in approximately equimolar amounts and in concentrations of approximately 1 μmole/kg, the same order of magnitude as that of the C6–9 n-alkanals. The amounts increased rapidly during the first 4 weeks of storage, but only slowly during the succeeding 4–20 weeks. Only insignificant amounts of the C3–8 alkanols formed in the untreated samples. It is suggested that C1–8 alkanols are formed by the oxidation of unsaturated fatty acids according to the theory of Farmer, Koch & Sutton (1943) from primary alkoxy radicals resulting from the decomposition of lipid hydroperoxides.

Type
Original Articles
Information
Journal of Dairy Research , Volume 33 , Issue 1 , February 1966 , pp. 31 - 36
Copyright
Copyright © Proprietors of Journal of Dairy Research 1966

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References

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