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Oxidized Flavor in Milk. XII. Further Studies of Ascorbic Acid Mechanisms in the Production of Oxidized Flavor in Milk^*

West Virginia Agricultural Experiment Station, Morgantown

ABSTRACT

The role of ascorbic acid in the production of oxidized flavor in washed cream has been reported by Olson and Brown (8). The mechanism was ascribed to the following reactions: (a) reduction of cupric copper by ascorbic acid, which was oxidized to dehydroascorbic acid, (b) oxidation of the cuprous ion to the cupric ion by oxygen from the air with the liberation of hydrogen peroxide, and (c) oxidation of the phospholipids in the fat globule membrane of the cream by the hydrogen peroxide, producing the oxidized flavor.

Many studies have been made of the oxidation of ascorbic acid to dehydroascorbic acid, but very little information is available on the oxidation of dehydroascorbic acid.

Stotz, Harrer, and King (10) found difficulty in explaining the absorption of oxygen by copper-catalyzed ascorbic acid at a pH of 7.4. They found that about twice as much oxygen was consumed as was indicated by the indophenol titration.

^* Published with the approval of the director of the West Virginia Agricultural Experiment Station as Scientific Paper No. 290.

¹ Department of Dairy Husbandry.

² Department of Agricultural Chemistry.