Volatile flavor compounds of sweetened condensed milk

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 d istillation-extraction under reduced pressure. Commercial liquid milk was u sed 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 con tributors to SCM flavor. Major volatile compounds were 10 fatty acids, 14 l actones, 10 ketones, 13 hydrocarbons, 8 alcohols, 4 aldehydes, and 8 miscel laneous compounds. delta -Decalactone and delta -dodecalactone were the pri ncipal contributors to SCM flavor although the other lactones may contribut e as well.