Methyl Ketones in Evaporated Milk

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Abstract
Acetone, pentanone-2, and heptanone-2 were identified as the principal volatile carbonyl compounds in low-temperature, reduced-pressure distillates from commercial evaporated milk. Of these, only heptanone-2 is considered to be of possible flavor significance. Quantitative studies with simplified milk systems and 6 commercial brands of evaporated milk indicated that the C5 and C7 ketones are generated by action of heat on the fat phase. Acetone was detected in unheated milk, but heating enhanced its content. The findings do not preclude the presence of a larger homologous series of methyl ketones in the product. The conditions of distillation (45[degree] C, 25 mm Hg pressure for 4 hours) did not appear to volatilize the main caramel flavor components of evaporated milk to any great extent.