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

43 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

Keywords

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

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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  • 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