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

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 10 9 in butterfat and one part in 10 10 in water. This compound was also isolated from oxidized safflower oil.