Flavor of Evaporated Milk. I. Identification of some Compounds Obtained by the Petroleum Ether Solvent Partitioning Technique from Aged Evaporated Milk

Abstract

Extracts obtained by solvent paxtitioning with either hexane or petroleum ether yielded the same apparent components which, when reconstituted in fresh milk, imparted some of the flavor characteristics of evaporated milk but did not contain much of the cooked and caramel sensation. }Iowever, with other solvents the flavor characteristics of the extract were different.