The volatile compounds of sweetened condensed milk (SCM) were investigated to explain their contribution to SCM flavor. Commercially processed SCM was diluted with water and the volatiles were isolated by simultaneous steam distillation-extraction under reduced pressure. Commercial liquid milk was used for comparison. The odor concentrate was analyzed by GC and GC-MS, and then fractionated by silica gel TLC and preparative GC to determine the contributors to SCM flavor. Major volatile compounds were 10 fatty acids, 14 lactones, 10 ketones, 13 hydrocarbons, 8 alcohols, 4 aldehydes, and 8 miscellaneous compounds. δ-Decalactone and δdodecalactone were the principal contributors to SCM flavor although the other lactones may contribute as well.
|Number of pages||4|
|Journal||Journal of Food Science|
|Publication status||Published - Jan 1 2001|
All Science Journal Classification (ASJC) codes
- Food Science