Studies on the Changes of the Milk Casein

Part V. Identification of Volatile Carbonyl Compounds from Heated Casein Solution

Abstract

The volatile carbonyl compounds generated in casein solution heated at 140°C for 60 minutes were isolated as 2, 4-dinitrophenylhydrazone derivatives. The mixture of derivatives were fractionated into 8 derivatives by column chromatography and preparative thin layer chromatography. Compounds identified were ethanal, propanal, 2-methylpropanal, 3-methylbutanal and 2-methylbutanal. Evidence was also presented for the occurrence of methanal, acetone and crotonal.
These compounds seemed to have some relation with heat induced flavor compounds in dairy products.