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Influence of Homogenization, Copper, and Ascorbic Acid on Light-Activated Flavor in Milk

Department of Pood Science and Technology, University of California, Davis

ABSTRACT

This study reports on some factors that influence light activated flavor induced in milk by exposure to fluorescent light under conditions that produced distinct light flavor with little or no lipid oxidation as measured by the thio-barbituric acid test. Homogenization increased susceptibility to light flavor, but decreased susceptibility to both copper-induced and light-induced oxidized flavors. Both addition of copper, and of neoeuproine to chelate natural copper, demonstrated that copper catalyzes light flavor. Destruction of ascorbic acid by ascorbic acid oxidase decreased susceptibility to light flavor, but added ascorbic acid did not inhibit light flavor, as it does oxidized flavor.

¹ Present address: Tillie Lewis Foods, Stockton, California.