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Effect of Antioxidant (-Tocopherol and Ascorbic Acid) Fortification on Light-Induced Flavor of Milk

¹ Department of Food Science and Technology, and
² Department of Chemistry, Virginia Polytechnic Institute and State University, Blacksburg 24061
³ Eastman Chemical Co., Kingsport, TN 37662-5125

The effectiveness of added antioxidants against oxidation off-flavor development in light-exposed milk was evaluated using sensory and chemical analysis. Sensory testing for similarity showed no perceivable difference between control milk and milk with added (1) 0.05% -tocopherol (TOC) and (2) 0.025% -tocopherol and 0.025% ascorbic acid (TOC/ASC), but did demonstrate a perceivable difference when adding (3) 0.05% ascorbic acid (ASC) alone. Subsequently, sensory testing for difference showed a significant difference in oxidation off-flavor between light-exposed control milk and light-exposed milk with added TOC/ASC, whereas milk fortified with TOC was not different from control. Gas chromatography-olfactometry showed that more aroma-active flavor compounds were observed in light-exposed milk treated with TOC and TOC/ASC than light-exposed milk with no added antioxidants. The thiobarbituric acid reactive substances (TBARS) test verified chemically the extent of oxidation in control and antioxidant-treated milk samples. Milk that was exposed to light for 10 h showed a significantly higher TBARS value (0.92 ± 0.09 mg/kg) than milk that was protected from light (0.59 ± 0.184 mg/kg), or milk that was treated with TOC/ASC (0.26 ± 0.092 mg/kg). Direct addition of low levels of antioxidants (TOC/ASC) to milk protected its flavor over 10 h of light exposed storage.

Key Words: light-induced flavor • lipid oxidation • milk • antioxidant

Abbreviation key: ASC = ascorbic acid, GC-MS = gas chromatography-mass spectrometry, GC-O = gas chromatography-olfactometry, H₀= null hypothesis, H₁ = alternative hypothesis, TBARS = thiobarbituric acid reactive substances, TOC = -tocopherol.

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