Abstract
Actual and potential flavors are among the most important attributes of milk fat. In some dairy products (milk, cream, ice cream, uncul-tured butter) the aim is to retain the faint pleasant flavor associated with the fat of fresh milk. However in cooking, baking, and many processed food applications the object is to gen-erate buttery, creamy, cheesy, and caramel-like flavor qualities from milk fat. Although the ulti-mate chemical characterization of all these fla-vors has not been achieved, the existing infor-mation is reviewed in this paper. Some recent findings concerning the biological variability and significance of the lactone and ketone flavor po-tential of milk fat are also presented. A scheme which outlines means for more effectively utiliz-ing the flavor capabilities of milk fat is included.
Similar content being viewed by others
References
Patton, S., “Food Quality,” Publication No. 77 of AAAS, p. 165 1965.
Patton, S., in “Proc. Int. Symp. Microchemical Techniques,” p 757 ed., N. D. Cheronis, Interscience Publishers, Inc., Division of John Wiley and Sons Inc., New York, N.Y. 1962.
Day, E. A., J. Food Tech.19, 129 (1965).
Forss, D. A., in “The Chemistry and Physiology of Flavors,” ed., H. W. Schultz, Avi Publishing Company. Westport, Conn. (1967).
Boldingh, J., and R. J. Taylor, Nature194, 909 (1962).
Keeney, M., in “Proc. Flavor Chem. Sym..” Campbell Soup Com- pany, 1961.
Patton, S., J. Dairy Sci.46, 856 (1965).
Parks, O. W., in “Fundamentals of Dairy Chemistry,” ed., B. H. Webb and A. H. Johnson, Avi Publishing Company, Westport, Conn., 1965.
Patton, S., in “Lipids and Their Oxidation,” ed., H. W. Schultz, E. A. Day and R. O. Sinnhuber, Avi Publishing Company, Westport, Conn., 1962.
Forss, D.A., E. A. Dunstone and W. Stark, J. Dairy Res.27, 381 (1960).
Day, E. A., D. A. Lillard and M. W. Montgomery, J. Dairy Sci.46, 291 (1963).
Hammond. E. G., and F. D. Hill, JAOCS41, 180 (1964).
Meijboom, P. W., Ibid.41, 326 (1964).
Patton, S., J. Food Sci.29, 679 (1964).
Patton, S., P. G. Keeney and C. T. Herold, Science119, 218 (1954).
DeJong, K., and H. Vander Wel, Nature202, 553 (1964).
Day, E. A., and S. E. Papaioannou, J. Dairy Sci.46, 1201 (1963).
Jensen, R. G., Ibid.47, 210 (1964)
Parks, O. W., and S. Patton, Ibid.44, 1 (1961)
Tharp, B. W., and S. Patton, Ibid.43, 475 (1960).
Wong, N. P., and S. Patton, Ibid.45, 724 (1962).
Winter, M., M. Stoll and E. W. Warnoff J Food Sci.28, 554 (1963).
Schwartz, D. P., 0. W. Parks and R. A. Yoncoskie, JAOCS43, 128 (1966).
Van der Ten, B., P. H. Begemann and J. C. Schogt, J. Lipid Res.4, 91 (1963).
Parks, O. W., M. Keener, L. Katz and D. P. Schwartz, Ibid..5, 232 (1964).
Langler, J. E., and E. A. Day, J. Dairy Sci.47, 1291 (1964).
Lawrence, R. C, and J. C. Hawke, Biochem.J.98, 25 (1966).
Keeney, M., and F. J. Doan, J. Dairy Sci.34, 728 (1951).
Keeney, P. G., and S. Patton, Ibid.39, 1104 (1956).
Unilever Ltd., U.S. Patent 2,819,169 (1958); Margarinbolaget Aktiebolag, U.S. Patent 2,903,364 (1959).
Jurriens, G., and J. M. Oele, JAOCS42, 857 (1965).
Kinsella, J. E., S. Patton and P. S. Dimick, Ibid.44, 202 1967.
Parliment, T. H., W. W. Nawar and I. S. Fagerson, J. Dairy Sci.49, 1109 (1966).
Patton, S., J. Agr. Pood Chem.6, 132 (1958).
Wyatt, C. J., E. A. Day and R. L. Pereira, J. Dairy Sci.49, 701 (1966).
Dimick, P. S., and N. J. Walker, Ibid.1, 97 (1967).
Dimick, P. S., S. Patton, J. E. Kinsella and N. J. Walker, Lipids1, 387 (1966).
Kinsella, unpublished work.
Van der Ven, B., Rec des Trav. Chim. des Pays-Bas83, 976 (1964).
Hsu, R. Y., G. Wasson and J. W. Porter, J. Biol. Chem.240, 3736 (1965).
Hibbit. K. G., Biochim et Biophys. Acta116. 56 (1966).
Mizugaki, M., M. Uchigama and S. Okui, J. Biochem.58, 273 (1965).
Katz, I., and M. Keeney, J. Dairy Sci.49, 967 (1966).
Keeney, M., I. Katz and D. P. Schwartz, Biochim. et Biophys. Acta62, 615 (1962).
Wallen, L. L., and R. G. Benedict, Arch. Biochim. Biophys.99, 249 (1962).
Dimick, P. S., N. J. Walker and J. E. Kinsella, Cereal Sci. To- day11. 479 (1966).
Virtanen, A. I.. Science253, 1603 (1966).
Van Soest, P. G., J. Dairy Sci.46, 204 (1963).
Kinsella, J. E., unpublished work.
Honkanen, E., P. Karvonen and A. I. Virtanen, Acta Chim. Scand.18, 612 (1964).
Morgan. M. E., J. Dairy Sci.46, 1420 (1963).
Patton, S., I. J. Barnes and L. E. Evans, JAOCS36, 80 (1959).
Stark W. and D. Forss. J. Dairy Res.33. 31 (1966).
Lawrence, R. C, ibid.30, 161 (1963).
Parliment. T. H., W. W. Nawar and I. S. Fagerson, J. Dairy Sci.48, 615 (1965).
Patton, S. (Pennsylvania State University), U.S. Patent No. 3,127,275 (1964).
Author information
Authors and Affiliations
Additional information
1 Authorized for publication on December 1, 1966 as Paper No. 3198 in the Journal Series of the Pennsylvania Agricultural Experi-ment Station.
2 Presented at the AOCS Meeting, Philadelphia, October 1966.
About this article
Cite this article
Kinsella, J.E., Patton, S. & Dimick, P.S. The flavor potential of milk fat. A review of its chemical nature and biochemical origin. J Am Oil Chem Soc 44, 449–454 (1967). https://doi.org/10.1007/BF02666792
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02666792