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Effect of Antioxidants in the Control of Oxidized Flavor Development in Stored Frozen Cream. II. Use of Ethyl Hydrocaffeate

Department of Dairying, Louisiana Agricultural Experiment Station, Baton Rouge

ABSTRACT

In glass containers a 0.004% level of ethyl hydrocaffeate was effective in delaying oxidized flavor development in stored frozen cream for a period of 12 months. In the presence of 0.5 p.p.m. of copper in glass containers, 0.04% and 0.02% concentrations of the antioxidant were effective through a 12-month period, but the 0.004% concentration was effective for a period of only 1 month. In metal containers the antioxidant was not as effective as in glass, and in the presence of copper only the 0.04% concentration of ethyl hydrocaffeate prevented the oxidized flavor for a 12-month period.

Ascorbic acid at levels of 20, 25, and 40 mg. per liter not only was ineffective in preventing the development but actually accelerated the oxidized flavor. Ascorbic acid added to ethyl hydrocaffeate produced a synergistic effect, so that a 0.004% concentration of ethyl hydrocaffeate and 25 mg. per liter of ascorbic acid prevented the development of the oxidized flavor in cream stored in tinned cans, with and without 0.5 p.p.m. of copper, for a 12-month period.