A Study of the Volatile Fraction Isolated from Oxidized Milk Fat. I. Isolation, Preliminary Characterization, and Chromatographic Separation of the Volatile Fraction

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Abstract
Volatile fractions containing the oxidized flavor were isolated from milkfats by deodorization and extraction of the distillates with Skellysolve B. The extracts contained carbonylcompounds and exhibited 2 absorption maxima at 215-220 m[mu] and at 260-265 m[mu] indicating conjugated monenecarbonyl-compounds and conjugated dienecarbonylcompounds respectively. The latter were most unstable. Compounds present were separated by chromatography on Celite on the basis of U-V absorption characteristics. The oxidized flavor was recovered in fractions without absorption and in fractions absorbing at 215 m[mu].