Singlet Oxygen and Ascorbic Acid Effects on Dimethyl Disulfide and Off-Flavor in Skim Milk Exposed to Light |
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| Authors: | M.Y. JUNG S.H. YOON H.O. LEE D.B. MIN |
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| Affiliation: | Author Jung is with the Dept. of Food Science &technology, Jeonju Woosuck Univ., Jeonbuk, Korea.;Author Yoon is with the Korea Food Research Institute, Seong Nam Si, Kyungkido, Korea.;Authors Lee and Min are with the Dept. of Food Science &Technology, The Ohio State Univ., 2121 Fyffe Road, Columbus, OH 43210. |
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| Abstract: | The light-induced off-flavor and dimethyl disulfide increased as fluorescent light exposure increased from 0,2,4,6, to 8h (p<0.05). Sensory evaluation and identified compounds suggest that dimethyl disulfide was mainly responsible for the light-induced off-flavor in skim milk. Dimethyl disulfide was formed by the singlet oxygen oxidation of methionine in milk. Gas chromatographic analysis and sensory evaluation showed that 200,500, and 1000 ppm ascorbic acid, which is a singlet oxygen quencher, lowered the formation of dimethyl disulfide and off-flavor in skim milk (p<0.05). |
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| Keywords: | off-flavor skim milk ascorbic acid singlet oxygen |
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