1962•Journal of Dairy ResearchRequires access

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

W. Stark, D. A. Forss

Abstract

Summary The ‘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.

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Available abstract

Key concepts: Flavour, Butterfat, Food science, Chemistry, Isolation (microbiology), Milk fat, Biology, Microbiology