Autoxidation of Milk Lipids. III. Effect on Flavor of the Additive Interactions of Carbonyl Compounds at Subthreshold Concentrations

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Abstract
Flavor threshold values for carbonyl compounds in homogenized milk (in ppm) were: propanal, 0.43; n-butanol, 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; and n-hept-2,4-dienal, 0.049. An additive interaction of subthreshold concentrations of carbonyl compounds gave a detectable flavor in a mixture of the C9 and C10 alkanals and the C8 and C10 alkanals. The implications in food flavor are discussed.