Summary The ‘metallic compound’ previously reported as an important cause of off-flavour in oxidized dairy products has been identified as oct-l-en-3-one. The compound was found to have a flavour threshold value of one part in 10 9 in butterfat and one part in 10 10 in water. This compound was also isolated from oxidized safflower oil.
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Stark et al. (1962) studied this question.
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