The Lactose-Casein (Maillard) Browning System: Volatile Components
نویسنده
چکیده
Over 40 new compounds were isolated and identified from a cold-finger molecular distillate obtained from a dichloromethane extract of a lactose-casein browning system, in connection with studies on off-flavor development in dairy products. These compounds consist of 15 C-5 to C-14 furanics, five pyrazines, three pyrroles, three lactones, 2-acetylpyridine, acrolein, cyclopentanone, 2-methyltetrahydrofuran3-one, acetoin, acetophenone, propiophenone, benzaldehyde, benzyl alcohol, phenol, N-methyl-2pyrrolidinone, isopropylideneglycerol, acetol, and its acetate ester. Only six of them have been previously identified in milk or milk-related systems. Four compounds of lipid origin were also identified. Mass spectrometry and gas-liquid chromatography (two polar and two nonpolar columns) were the main tools for identification. Mass spectral data are given in detail.
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