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Role of Xanthine Oxidase in the Development of Spontaneously Oxidized Flavor in Milk¹

Department of Animal Industry, North Carolina State College, Raleigh

ABSTRACT

The role of xanthine oxidase in the development of spontaneously oxidized flavor was considered. The study included: (1) the relationship of xanthine oxidase activity to the development of off-flavor, (2) a multiple-enzyme system versus a single enzyme in the development of the off-flavor, and (3) the effect of inhibitors upon the development of spontaneously oxidized flavor. Results of the study indicated that: (1) The occurrence of a spontaneously oxidized flavor in milk was dependent upon a high level of xanthine oxidase activity, (2) a single enzyme (xanthine oxidase) was involved, and (3) inhibitors of xanthine oxidase were effective in preventing flavor development. A brief discussion of the peroxidatic action of xanthine oxidase was included.

¹ Published with the approval of the Director of Research, North Carolina Agricultural Experiment Station as Paper No. 1002 of the Journal Series.