Photooxidation Reactions in Milk,

Abstract

The relationship of riboflavin, ascorbic acid, and sunlight to the development of oxidized flavor was studied. Raw whole milk, Florisil-treated milk, and a model system were used in the study. Results indicated: Riboflavin was the primary factor responsible for the development of light-induced oxidized flavor, whereas ascorbic acid was only a secondary factor; that riboflavin was unnecessary for the initiation or continuation of ascorbic acid destruction; a chain process was involved in the off-flavor development because the reaction, as measured by TBA values, continued once it was initiated; and that factors which affected sunlight flavor (oxygen, light 440–490 mμ, etc.) also affected lightinduced oxidized flavor. © 1966, American Dairy Science Association. All rights reserved.