Question:
The musty potato flavour in milk and cream is due to the production of specific compound. Choose the correct option among the followings
The musty potato flavour in milk and cream is due to the production of specific compound. Choose the correct option among the followings
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Musty potato flavour: 2-methoxy-alkylpyrazine.
Phenolic flavour: cresol.
Rancid flavour: butyric acid.
Phenolic flavour: cresol.
Rancid flavour: butyric acid.
Updated On: Aug 18, 2026
- 2-Methoxy-alkylpyrazine
- Cresol
- Butyric acid
- Caproic acid
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Off-flavours in milk and cream are caused by specific microbial metabolites.
Each off-flavour has a characteristic compound.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the compounds responsible for off-flavours.
Step 3: Detailed Explanation:
The musty potato flavour in milk and cream is caused by 2-methoxy-alkylpyrazine.
This compound is produced by certain microorganisms.
Cresol causes phenolic flavour.
Butyric acid causes rancid flavour.
Caproic acid causes goaty flavour.
Thus, the correct compound is 2-methoxy-alkylpyrazine.
Step 4: Final Answer:
The musty potato flavour is due to 2-methoxy-alkylpyrazine.
Hence, the correct option is (A). \bigskip
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