A compound responsible for metallic flavour in dairy products: II. Theoretical consideration of the mechanism of formation of oct-1-en-3-one

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Abstract
Summary: Possible mechanisms are considered for the formation of a metallic flavour component, oct-1-en-3-one, in a vacuum-packed butterfat-antioxidant-synergist mixture, and in washed cream and butter with free access to atmospheric oxygen. The oct-1-en-3-one is likely to be derived from linoleic or arachidonic acids, or both. A complex of reactions linking oxygen, catalysts, substrate, radicals, and antioxidants is discussed. Pathways for the production of intermediates giving rise to oct-1-en-3-one are suggested for systems with free and with limited access to oxygen. These mechanisms would involve secondary oxidations with formation of polyfunctional monomers and would be competing for oxygen with those giving rise to polymers. The reasons why they compete to a significant extent are discussed in relation to the detailed environmental conditions including lipid reactivity, effective oxygen pressurein situ, steric effects at phase boundaries and the role of acidity and of ionic intermediates.