Relation of Linoleate and Linolenate to the Flavors of Autoxidized Milk Fat

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Abstract
Flavor concentrates obtained by high-vacuum distillation of the fat from auto-oxidized butter were fractionated by gas chromatography on butanediol succinate. The tallowv flavor of the Concentrate was reproduced by recombining 3 of the 12 gas chromatograph fractions. The 1st of these components migrated close to octanal on the gas chromatograph and gave an oxidized flavor to milk. The 2nd component migrated close to undecanal and gave a grassy flavor to milk. The 3rd component was 2, 4-decadienal gave milk an oily flavor. The component which gave an oxidized flavor in homogenized milk at low concentration gave a metallic flavor in the fat phase at higher concentrations. Methyl linoleate was a precursor for the oxidized and oily flavors, and methyl linolenate was a precursor of the grassy flavor. These compounds are probably responsible for the major flavor characteristics of other auto-oxidized fats and oils.