Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants.
The effect of antioxidants, added in a single initial dose or in weekly additions to extended shelf life milk, was evaluated over 6 wk of lighted storage at 4 degrees C. Light-induced oxidation was measured by determining pentanal, hexanal, heptanal, and 1-octen-3-ol contents. Weekly addition of a combination of butylated hydroxyanisole and butylated hydroxytoluene (100 mg/kg of milk fat, each) maintained heptanal content of milk at levels comparable to light-protected milk, whereas an initial single addition of alpha-tocopherol significantly decreased hexanal content over the first 4 wk of storage. Odor-active compounds associated with light-induced oxidation included 2,3-butanedione, pentanal, dimethyl disulfide, hexanal, 1-hexanol, heptanal, 1-heptanol, and nonanal. The addition of butylated hydroxyanisole and butylated hydroxytoluene in a single initial addition resulted in decreases in pentanal and hexanal odor, but not in heptanal and 1-heptanol odor, whereas the addition of alpha-tocopherol and ascorbyl palmitate decreased pentanal and heptanol odor, but not hexanal and heptanal odor.
van Aardt
M
M
Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
Duncan
S E
SE
Marcy
J E
JE
Long
T E
TE
O'Keefe
S F
SF
Nielsen-Sims
S R
SR
D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage / Q000494:pharmacology*; D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D004305:Dose-Response Relationship, Drug; D005511:Food Handling / Q000379:methods*; D008027:Light / Q000009:adverse effects*; D008892:Milk / Q000187:drug effects / Q000378:metabolism* / Q000528:radiation effects; D009812:Odorants / Q000032:analysis*; D010084:Oxidation-Reduction; D013997:Time Factors; D014835:Volatilization
D000975:Antioxidants