Radiation Preservation of Milk and Milk Products. V. Precursors to the Radiation-Induced Oxidation Flavor of Milk Fat
Oxidation flavor produced upon irradiation of milk fat is derived from certain of its component fatty acids. One of these acids has been identified as linolenic acid. Other acids required for production of irradiation-induced oxidation flavor have been isolated in an unidentified mixture. This unkno...
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| Veröffentlicht in: | Journal of dairy science 1959-03, Vol.42 (3), p.468-475 |
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| container_title | Journal of dairy science |
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| creator | Hoff, J. E Wertheim, J. H Proctor, B. E |
| description | Oxidation flavor produced upon irradiation of milk fat is derived from certain of its component fatty acids. One of these acids has been identified as linolenic acid. Other acids required for production of irradiation-induced oxidation flavor have been isolated in an unidentified mixture. This unknown isolate is believed to contain the vinyl group and branched chains. Linolenic acid produced a fishy flavor upon irradiation, while the mixture of fatty acids containing the vinyl group and branched chains gave rise to a flavor characterized as candle-like. Finally, these two flavors blended upon mixing to give the typical tallowy oxidation flavor of irradiated milk fat. |
| doi_str_mv | 10.3168/jds.s0022-0302(59)90599-5 |
| format | Article |
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V. Precursors to the Radiation-Induced Oxidation Flavor of Milk Fat</title><source>Elsevier ScienceDirect Journals</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>Periodicals Index Online</source><creator>Hoff, J. E ; Wertheim, J. H ; Proctor, B. E</creator><creatorcontrib>Hoff, J. E ; Wertheim, J. H ; Proctor, B. E ; Massachusetts Inst. of Tech., Cambridge</creatorcontrib><description>Oxidation flavor produced upon irradiation of milk fat is derived from certain of its component fatty acids. One of these acids has been identified as linolenic acid. Other acids required for production of irradiation-induced oxidation flavor have been isolated in an unidentified mixture. This unknown isolate is believed to contain the vinyl group and branched chains. Linolenic acid produced a fishy flavor upon irradiation, while the mixture of fatty acids containing the vinyl group and branched chains gave rise to a flavor characterized as candle-like. 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| fulltext | fulltext |
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| ispartof | Journal of dairy science, 1959-03, Vol.42 (3), p.468-475 |
| issn | 0022-0302 1525-3198 |
| language | eng |
| recordid | cdi_osti_scitechconnect_4121372 |
| source | Elsevier ScienceDirect Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Periodicals Index Online |
| subjects | FATS INDUSTRIAL APPLICATIONS OF ISOTOPES AND RADIATIONS IRRADIATION MILK MIXING ORGANIC ACIDS OXIDATION PRESERVATION VINYL RADICALS |
| title | Radiation Preservation of Milk and Milk Products. V. Precursors to the Radiation-Induced Oxidation Flavor of Milk Fat |
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