Flavor of Evaporated Milk. I. Identification of some Compounds Obtained by the Petroleum Ether Solvent Partitioning Technique from Aged Evaporated Milk

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Abstract
Extracts obtained by solvent partitioning with hexane or petroleum-ether yield the same apparent flavor components which, when reconstituted in fresh milk, imparted some of the flavor characteristics of evaporated milk but did not contain a great deal of the cooked and caramel sensation. With other solvents the flavor characteristics of the extract were different. The following compounds were identified in a petroleum-ether flavor extract from evaporated milk: 2-pentanone, 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, [delta]-decalactone, gamma-dodecalactone, [delta]-dodecalactone, caproic-acid, caprylic-acid, capric-acid, lauric-acid, myristic-acid and palmitic-acid. Aceton, 2-butanone and 5-tetradecalactone, may also be present.