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Xanthine Oxidase Activity and Development of Spontaneously Oxidized Flavor in Milk^{1, 2,}

Department of Food Science, North Carolina State University, Raleigh

ABSTRACT

Previous studies indicated there was a relationship between xanthine oxidase activity and development of oxidized flavor in milk. Additional studies were made of this observation. Enzyme activity was determined by a polarographic technique, flavor development was measured by means of spectrophotometry and gas and partition chromatography. Conclusions of the studies are 1) That high xanthine oxidase activity can be correlated with spontaneously oxidized flavor; 2) that lability of C₁₈ unsaturated fatty acids toward enzymatic oxidation was related to degree of unsaturation, i.e., linolenic acid was oxidized rapidly, linoleic acid at a very slow rate, and oleic acid unoxidized.

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. 2790 of the Journal Series.

² This investigation was supported in part by Public Health Service Research Grant EF-00366 from the Division of Environmental Engineering and Food Protection.

³ Present address: Department of Biochemistry, Pennsylvania State University, University Park.