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

• Published in: Journal of dairy science Vol. 88; no. 3; p. 881
• Main Authors: van Aardt, M, Duncan, S E, Marcy, J E, Long, T E, O'Keefe, S F, Nielsen-Sims, S R
• Format: Journal Article
• Language: English
• Published: United States 01-03-2005
• Subjects: Animals; Antioxidants - administration & dosage; Antioxidants - pharmacology; Chromatography, Gas; Chromatography, High Pressure Liquid; Dose-Response Relationship, Drug; Food Handling - methods; Light - adverse effects; Milk - drug effects; Milk - metabolism; Milk - radiation effects; Odorants - analysis; Oxidation-Reduction; Time Factors; Volatilization
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(05)72754-5

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