Carbonyl Compounds Associated with the Off-Flavor in Spontaneously Oxidized Milk

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Abstract
Flavor studies and quantitative carbonyl analyses of butteroil samples from nonoxidized and spontaneously oxidized milks indicate that the alk-2,4-dienals (especially 2,4-decadienal) are responsible for off-flavor, whereas the saturated aldehydes are of little significance. The C11 to C16 saturated aldehydes present in fluid milk may not be products of autooxidation but result from milk lipid synthesis or hydrolysis of plasmalogens or neutral plasmalogens during pasteurization.