Autoxidation of Milk Lipids. III. Effect on Flavor of the Additive Interactions of Carbonyl Compounds at Subthreshold Concentrations

Abstract

Flavor threshold values were determined for carbonyl compounds in homogenized milk. Values obtained in parts per million were: propanal, 0.43; n-butanal, 0.19; n-pentanal, 0.13; n-hexanal, 0.049; n-heptanal, 0.12; n-octanal, 0.46; n-nonanal, 0.22; n-decanal, 0.24; n-hex-2-enal, 0.067; n-hept-2-enal, 0.077; n-non-2-enal, 0.004; n-dec-2-enal, 0.092; n-hept-2,4-dienal, 0.049.