Studies on the Changes of the Milk Casein by Various Treatments

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, propanai, 2-methylpropanal, 3-methylbutanai 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.