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. An additive interaction, defined as the interaction of subthreshold concentrations of carbonyl compounds to give a detectable flavor, was observed in a mixture of the C9 and C10 alkanals and of the C8 and C10 alkanals. The implications of the additive interaction in flavor of foods are discussed. © 1963, American Dairy Science Association. All rights reserved.