Effect of antioxidant (α-tocopherol and ascorbic acid) fortification on light-induced flavor of milk

The effectiveness of added antioxidants against oxidation off-flavor development in light-exposed milk was evaluated using sensory and chemical analysis. Sensory testing for similarity showed no perceivable difference between control milk and milk with added (1) 0.05% α-tocopherol (TOC) and (2) 0.025% α-tocopherol and 0.025% ascorbic acid (TOC/ASC), but did demonstrate a perceivable difference when adding (3) 0.05% ascorbic acid (ASC) alone. Subsequently, sensory testing for difference showed a significant difference in oxidation off-flavor between light-exposed control milk and light-exposed milk with added TOC/ASC, whereas milk fortified with TOC was not different from control. Gas chromatography-olfactometry showed that more aroma-active flavor compounds were observed in light-exposed milk treated with TOC and TOC/ASC than light-exposed milk with no added antioxidants. The thiobarbituric acid reactive substances (TEARS) test verified chemically the extent of oxidation in control and antioxidant-treated milk samples. Milk that was exposed to light for 10 h showed a significantly higher TBARS value (0.92 ± 0.09 mg/kg) than milk that was protected from light (0.59 ± 0.184 mg/kg), or milk that was treated with TOC/ASC (0.26 ± 0.092 mg/kg). Direct addition of low levels of antioxidants (TOC/ASC) to milk protected its flavor over 10 h of light exposed storage.