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Volatile compounds associated with the off-flavour in stored casein

Published online by Cambridge University Press:  01 June 2009

E. H. Ramshaw  and
E. A. Dunstone
E. H. Ramshaw
Affiliation:
C.S.I.R.O., Division of Dairy Research, Melbourne, Australia
E. A. Dunstone
Affiliation:
C.S.I.R.O., Division of Dairy Research, Melbourne, Australia
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Summary

Compounds associated with the ‘gluey’ off-flavour in stored casein have been isolated and identified by a combination of gas chromatography and mass spectrometry. Most of the flavour was found in the non-acid steam-volatile fraction which contained many compounds including n-alkanals, n-alkan-2-ones, furfural and other furan derivatives, benzaldehyde, dimethyl disulphide and benzthiazole. No single compound had the typical gluey flavour, which must be a complex sensation in which the quantities of minor components may determine the specific gluey character. o-Aminoacetophenone was present in the casein in subthreshold amounts. This compound has some gluey flavour and may have a synergistic effect in enhancing the total flavour.

Type
Original Articles
Information
Journal of Dairy Research , Volume 36 , Issue 2 , June 1969 , pp. 215 - 223
Copyright
Copyright © Proprietors of Journal of Dairy Research 1969

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