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 Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Aurand, L. W. Articles by Noble, B. W. Search for Related Content PubMed PubMed Citation Articles by Aurand, L. W. Articles by Noble, B. W.

Photooxidation Reactions in Milk^{1, 2,}

Department of Food Science, North Carolina State University, Raleigh

ABSTRACT

The relationship of riboflavin, ascorbic acid, and sunlight to the development of oxidized flavor was studied. Raw whole milk, Florisil-treated milk, and a model system were used in the study. Results indicated: Riboflavin was the primary factor responsible for the development of light-induced oxidized flavor, whereas ascorbic acid was only a secondary factor; that riboflavin was unnecessary for the initiation or continuation of ascorbic acid destruction; a chain process was involved in the off-flavor development because the reaction, as measured by TBA values, continued once it was initiated; and that factors which affected sunlight flavor (oxygen, light 440–490 mµ, etc.) also affected light-induced oxidized flavor.

¹ Contribution from the Department of Food Science, North Carolina Agricultural Experiment Station, Raleigh. Published with the approval of the Director of Research as paper no. 2077 of the Journal Series.

² This work has been supported in part by Giant no. EF 00366 fro The National Institutes of Health of the TT. S. Public Health Service.