HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Singleton, J. A. Articles by Lancaster, F. W. Search for Related Content PubMed Articles by Singleton, J. A. Articles by Lancaster, F. W.

Sunlight Flavor in Milk. I. A Study of Components Involved in the Flavor Development¹

Departments of Food Science and Physics, North Carolina State College, Raleigh

ABSTRACT

Samples of milk were exposed to sunlight and to monochromatic light of various wavelengths for different time intervals. Quantitative determinations of riboflavin and tryptophane were made on samples of milk. Flavor scores were obtained on samples of milk subject to monochromatic light of 424, 450, and 479 µ. A relationship existed between riboflavin destruction, tryptophane destruction, and the intensity of sunlight flavor development; maximum riboflavin destruction and flavor development occurred at 450 µ; oxygen was necessary for flavor development; and the flavor principle was nondialyzable.

¹ Published with the approval of the Director of Research, North Carolina Agricultural Experiment Station, as paper no. 1531 of the Journal Series.