Oxidized Flavor in Milk and Its Simulation

Abstract

The flavor of homogenized milk containing oct-l-en-3-one with and without octanal was compared with that of homogenized milk with a copper-induced oxidized flavor by 53 judges in nine laboratories. The results indicate that a mixture of oet-l-en-3-one and octanal added to milk at 1 or 10 ppb simulates oxidized milk flavor for 66% of judges detecting an off-flavor, compared with 67 to 84% for milk with copper-induced oxidized flavor. Of those judges detecting oxidized flavor, 60% considered the oct-1en-3-one-octanal mixture typical of the defect, compared with 85% for the copper-induced oxidized flavor.