Radiation Preservation of Milk and Milk Products. V. Precursors to the Radiation-Induced Oxidation Flavor of Milk Fat

Autor:	B.E. Proctor, J. E. Hoff, J.H. Wertheim
Rok vydání:	1959
Předmět:	Chemistry Linolenic acid food and beverages Radiation induced Irradiated milk equipment and supplies Milk products Milk fat Genetics Organic chemistry Animal Science and Zoology Irradiation Food science Flavor Food Science
Zdroj:	Journal of Dairy Science. 42:468-475
ISSN:	0022-0302
DOI:	10.3168/jds.s0022-0302(59)90599-5
Popis:	Summary Oxidation flavor produced upon irradiation of milk fat is derived from certain of its component fatty acids. One of these acids has been identified as linolenic acid. Other acids required for production of irradiation-induced oxidation flavor have been isolated in an unidentified mixture. This unknown isolate is believed to contain the vinyl group and branched chains. Linolenic acid produced a fishy flavor upon irradiation, while the mixture of fatty acids containing the vinyl group and branched chains gave rise to a flavor characterized as candle-like. These two flavors blended upon mixing to give the typical tallowy oxidation flavor of irradiated milk fat.
Databáze:	OpenAIRE
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