The oxidized‐metallic and grassy flavor components of autoxidized milk fat

OCt‐1‐en‐3‐one accounts for the metallic flavor of autoxidized milk fat. In combination with small amounts of aldehydes it gives an oxidized flavor to milk. The grassy flavor component observed in autoxidized milk fat is shown to betrans‐ cis‐2,6‐nonadienal. Mechanisms are proposed for the production of oct‐l‐en‐3‐one from linoleate and 2,6‐nonadienal from linolenate.