Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants

M. Van Aardt, S. E. Duncan, J. E. Marcy, Timothy Edward Long, S. F. O'Keefe, S. R. Nielsen-Sims

Research output: Contribution to journalArticle

42 Citations (Scopus)

Abstract

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 α-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 α-tocopherol and ascorbyl palmitate decreased pentanal and heptanol odor, but not hexanal and heptanal odor.

Original languageEnglish
Pages (from-to)881-890
Number of pages10
JournalJournal of Dairy Science
Volume88
Issue number3
DOIs
Publication statusPublished - 2005 Jan 1
Externally publishedYes

Fingerprint

Heptanol
Milk
Antioxidants
odors
antioxidants
Light
milk
butylated hydroxyanisole
butylated hydroxytoluene
Butylated Hydroxyanisole
Butylated Hydroxytoluene
tocopherols
Tocopherols
oxidation
octenol
palmitates
Diacetyl
odor compounds
milk fat
shelf life

Keywords

  • Antioxidant
  • Light-oxidized flavor
  • Lipid oxidation
  • Milk

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

Cite this

Van Aardt, M., Duncan, S. E., Marcy, J. E., Long, T. E., O'Keefe, S. F., & Nielsen-Sims, S. R. (2005). Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants. Journal of Dairy Science, 88(3), 881-890. https://doi.org/10.3168/jds.S0022-0302(05)72754-5

Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants. / Van Aardt, M.; Duncan, S. E.; Marcy, J. E.; Long, Timothy Edward; O'Keefe, S. F.; Nielsen-Sims, S. R.

In: Journal of Dairy Science, Vol. 88, No. 3, 01.01.2005, p. 881-890.

Research output: Contribution to journalArticle

Van Aardt, M, Duncan, SE, Marcy, JE, Long, TE, O'Keefe, SF & Nielsen-Sims, SR 2005, 'Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants', Journal of Dairy Science, vol. 88, no. 3, pp. 881-890. https://doi.org/10.3168/jds.S0022-0302(05)72754-5
Van Aardt, M. ; Duncan, S. E. ; Marcy, J. E. ; Long, Timothy Edward ; O'Keefe, S. F. ; Nielsen-Sims, S. R. / Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants. In: Journal of Dairy Science. 2005 ; Vol. 88, No. 3. pp. 881-890.
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