1
|
|
2
|
|
3
|
Effect of oxygen on the keeping quality of milk: I. Oxidized flavour development and oxygen uptake in milk in relation to oxygen availability. J DAIRY RES 2009. [DOI: 10.1017/s002202990002255x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
SUMMARYOxidized flavour developed in whole milk only through the catalytic effect of either Cu or light. The O2 requirement for the 2 processes differed as did the characteristics of the off-flavours produced. Cu-induced oxidized flavour was described as ‘cardboardy’ and light-induced oxidized flavour was ‘painty’. Light-induced oxidized flavour increased in intensity with O2 loss, and could be prevented in stored milk by restricting access of O2. In UHT milk with a dissolved O2 content of 6·6 mg/1, and in the absence of access of further O2, light-induced oxidized flavour did not develop; similarly, O2 uptake of 7·5 mg/1 in in-bottle sterilized milk exposed to fluorescent light did not result in flavour formation. When light-induced oxidized flavour developed consistently in whole milk none developed in skim-milk, indicating the lipid source of the flavour. In contrast Cu-induced oxidized flavour development was not associated with high O2 uptake. Although nearly complete deoxygenation of whole pasteurized milk contaminated with Cu prevented the formation of the flavour, moderate deoxygenation resulted in even greater flavour intensity than non-deoxygenation. The 2 oxidized flavours also differed in relation to ascorbic acid (AA) oxidation. Light-induced oxidized flavour developed only after AA oxidation was complete, whereas Cu-induced flavour developed with AA still present. AA oxidation was greatly accelerated through the effects of both Cu and light. In milk free from Cu contamination and protected from light, after AA oxidation (plus SH group oxidation in the case of UHT milk) was complete, no further loss of O2 occurred, even during prolonged storage at 5°C, despite the presence of large O2 concentrations. However, at 20°C, a small consumption of O2 was measured, and this was associated with stale flavour.
Collapse
|
4
|
Fishy flavour in dairy products: III. The volatile compounds associated with fishy flavour in washed cream. J DAIRY RES 2009. [DOI: 10.1017/s002202990001044x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
SummaryWhen 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.
Collapse
|
5
|
Andreini BP, Carpita A, Rossi R, Scamuzzi B. Palladium-catalyzed diastereoselective syntheses of (E)-1-trimethylsilyl-2-alkenes, (E)-1-trimethylsilyl-1-alken-3-ynes, (1E,5E)-1-trimethylsilyl-1,5-alkadien-3-ynes, (1E,3Z)- and (1E,3E)-1-trimethylsilyl- 1,3-alkadienes. Tetrahedron 1989. [DOI: 10.1016/s0040-4020(01)89506-5] [Citation(s) in RCA: 26] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
6
|
|
7
|
Forss DA. Odor and flavor compounds from lipids. PROGRESS IN THE CHEMISTRY OF FATS AND OTHER LIPIDS 1973; 13:177-258. [PMID: 4581658 DOI: 10.1016/0079-6832(73)90007-4] [Citation(s) in RCA: 95] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
8
|
Kiermeier F, Grassmann E. Beziehung zwischen Xanthindehydrase und Oxydations-geschmack von Milch. ACTA ACUST UNITED AC 1967. [DOI: 10.1007/bf01074569] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
9
|
Mukherjea R, Leeder J, Chang S. Improvement of Keeping Quality of Butteroil by Selective Trace-Hydrogenation and Winterization. J Dairy Sci 1966. [DOI: 10.3168/jds.s0022-0302(66)88098-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
10
|
|
11
|
Parks OW, Keeney M, Schwartz DP. Carbonyl Compounds Associated with the Off-Flavor in Spontaneously Oxidized Milk. J Dairy Sci 1963. [DOI: 10.3168/jds.s0022-0302(63)89035-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
12
|
|
13
|
Lillard D, Day E. Autoxidation of Milk Lipids. II. The Relationship of Sensory to Chemical Methods for Measuring the Oxidized Flavor of Milk Fats. J Dairy Sci 1961. [DOI: 10.3168/jds.s0022-0302(61)89793-2] [Citation(s) in RCA: 27] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
14
|
Stitt F, Seligman RB, Resnik F, Gong E, Pippen E, Forss DA. Spectrophotometric studies of the 2:4-dinitrophenylhydrazones of n-alka-2-enals and n-alka-2:4-dienals. ACTA ACUST UNITED AC 1961. [DOI: 10.1016/0371-1951(61)80010-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
15
|
|
16
|
Day E, Lillard D. Autoxidation of Milk Lipids. I. Identification of volatile Monocarbonyl Compounds from Autoxidized Milk Fat. J Dairy Sci 1960. [DOI: 10.3168/jds.s0022-0302(60)90209-5] [Citation(s) in RCA: 48] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
17
|
Patton S, Barnes IJ, Evans LE. n-deca-2,4-dienal, its origin from linoleate and flavor significance in fats. J AM OIL CHEM SOC 1959. [DOI: 10.1007/bf02639996] [Citation(s) in RCA: 75] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
18
|
A characterization of volatile carbonyl compounds isolated from meat fat subjected to gamma radiation. J AM OIL CHEM SOC 1958. [DOI: 10.1007/bf02632558] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
19
|
PIPPEN EL, NONAKA M, JONES FT, STITT FRED. VOLATILE CARBONYL COMPOUNDS OF COOKED CHICKEN. I. COMPOUNDS OBTAINED BY AIR ENTRAINMENT. J Food Sci 1958. [DOI: 10.1111/j.1365-2621.1958.tb17545.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
20
|
|