Hostname: page-component-78c5997874-ndw9j Total loading time: 0 Render date: 2024-11-05T08:31:16.670Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

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

Andersson, J. & Sydow, E. Von (1966). Acta. chem. scand. 20, 522.CrossRefGoogle Scholar
Forss, D. A., Dunstone, E. A. & Stark, W. (1960). J. Dairy Res. 27, 381.CrossRefGoogle Scholar
Hill, F. D. & Hammond, E. G. (1965). J. Am. Oil Chem. Soc. 42, 1148.CrossRefGoogle Scholar
Iwata, N., Morita, M. & Ota, S. (1965). Yukagaku 14, 241.Google Scholar
Kobayashi, A., Sato, H., Nakamura, H., Ohsawa, K. & Yamanishi, T. (1966). Agric. biol. Chem. 30, 779.Google Scholar
Stark, W. & Forss, D. A. (1962). J. Dairy Res. 29, 173.CrossRefGoogle Scholar
Stark, W. & Forss, D. A. (1964). J. Dairy Res. 31, 253.CrossRefGoogle Scholar
Stark, W. & Forss, D. A. (1966). J. Dairy Res. 33, 31.CrossRefGoogle Scholar
Watson, J. T. & Biemann, K. (1965). Anal. Chem. 37, 844.CrossRefGoogle Scholar
Winter, M. & Willhalm, B. (1964). Helv. chim. Acta 47. 1215.CrossRefGoogle Scholar