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Oxidized Flavor in Milk. XIII. Studies of Cupric Complexes of Ascorbic Acid and Certain Amino Acids and their Possible Relationship to Oxidized Flavor Development in Milk^*

West Virginia Agricultural Experiment Station, Morgantown, West Virginia

ABSTRACT

In studies on the mechanism for the production of oxidized flavor in milk Olson and Brown (4) postulated that the ascorbic acid in milk was oxidized by copper ions giving hydrogen peroxide as a product; the hydrogen peroxide was then thought to oxidize the phospholipides of milk, producing the oxidized flavor. It was found, however, that excess ascorbic acid prevented the formation of oxidized flavor. This would seem to be an anomaly. However, this might be explained if ascorbic acid formed a complex ion with copper.

Wark (7), in studying the complex ions of hydroxy acids with copper, stated . "The capability of any hydroxy-compound to form complexes with metallic oxides must depend on the acidity of the hydroxyl group. The more strongly this group functions as an acid, the more stable will the complexes be." From this it would seem that the highly acidic hydroxy group of ascorbic acid could form a complex.

^* Published with the approval of the Director of the West Virginia Agricultural Experiment Station as Scientific Paper No. 309.

¹ Formerly Department of Agricultural Chemistry, now Division of Agricultural Biochemistry, University Farm, St. Paul, Minnesota.

² Department of Dairy Husbandry.