Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory Perception |
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| Authors: | SE DUNCAN GL CHRISTEN MP PENFIELD |
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| Affiliation: | Authors Christen and Penfield are with the Dept. of Food Technology &Science, The Univ. of Tennessee, P.O. Box 1071, Knoxville, TN 37901-1071. Author Duncan's Current address: Dept. of Food Science and Technology, Virginia Polytechnic Institute &State Univ., Blacksburg, VA 24061. |
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| Abstract: | Acid degree value (ADV) as determined by the standard method, free fatty acid profile, and sensory analyses by a trained panel (n = 5) using magnitude estimation were used as measures of intensity of rancid flavor in milk. The correlation between ADV and rancidity scores was 0.13 (p = 0.16). Laboratory-prepared rancid samples were assigned higher rancidity scores than farm-collected milk samples with similar ADV. Rancidity scores and ADV increased with storage time. Major free fatty acid concentrations increased as ADV increased (r = 0.93, p = 0.0001) for farm milk samples but correlation was low (r = 0.27, p = 0.40) for laboratory-prepared rancid samples. |
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