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Aroma Analysis of Light-Exposed Milk Stored With and Without Natural and Synthetic Antioxidants

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

Corresponding author: Susan Duncan; e-mail: duncans{at}vt.edu.

The effect of antioxidants, added in a single initial dose or in weekly additions to extended shelf life milk, was evaluated over 6 wk of lighted storage at 4°C. Light-induced oxidation was measured by determining pentanal, hexanal, heptanal, and 1-octen-3-ol contents. Weekly addition of a combination of butylated hydroxyanisole and butylated hydroxytoluene (100 mg/kg of milk fat, each) maintained heptanal content of milk at levels comparable to light-protected milk, whereas an initial single addition of -tocopherol significantly decreased hexanal content over the first 4 wk of storage. Odor-active compounds associated with light-induced oxidation included 2,3-butanedione, pentanal, dimethyl disulfide, hexanal, 1-hexanol, heptanal, 1-heptanol, and nonanal. The addition of butylated hydroxyanisole and butylated hydroxytoluene in a single initial addition resulted in decreases in pentanal and hexanal odor, but not in heptanal and 1-heptanol odor, whereas the addition of -tocopherol and ascorbyl palmitate decreased pentanal and heptanol odor, but not hexanal and heptanal odor.

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

Abbreviation key: ASCP = ascorbyl palmitate, BHA = butylated hydroxyanisole, BHT = butylated hy-droxytoluene, ESL = extended shelf life, GC-O = gas chromatography-olfactometry, SPME = solid-phase microextraction, TOC = -tocopherol.

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