A compound responsible for mushroom flavour in dairy products
- 1 October 1964
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 31 (3) , 253-259
- https://doi.org/10.1017/s0022029900018185
Abstract
Summary: The ‘mushroom compound’ previously reported as a gas chromatographic fraction of oxidized dairy products has been identified as oct-l-en-3-ol. The alcohol was found to have a flavour threshold value of 1 part in 109 in water, 1 part in 108 in skim-milk, and 1 part in 107 in butterfat. A mechanism for the formation of oct-1- en-3-ol is discussed.This publication has 8 references indexed in Scilit:
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