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

*この研究の対応する著者

研究成果: Article査読

49 被引用数 (Scopus)

抄録

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.

本文言語English
ページ(範囲)881-890
ページ数10
ジャーナルJournal of Dairy Science
88
3
DOI
出版ステータスPublished - 2005 1月 1
外部発表はい

ASJC Scopus subject areas

  • 食品科学
  • 動物科学および動物学
  • 遺伝学

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