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Impact of oxidized off‐flavor of ice cream prepared from milk fat
Author(s) -
Shiota M.,
Takahashi N.,
Konishi H.,
Yoshioka T.
Publication year - 2004
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-004-0922-7
Subject(s) - chemistry , ice cream , flavor , hexanal , food science , milk fat , linseed oil
The influence of light‐induced oxidation on ice cream quality was investigated by monitoring hydroperoxide formation of the oil fraction, sensory evaluation for oxidized off‐flavor, and gas GC‐MS analysis of developed volatile aldehydes following steam distillation/extraction of ice cream. Two ice cream samples containing 14.3% milk fat prepared from different milk fat materials, and a sample with 1000 ppm tocopherol added were exposed to 650 lx fluorescent light at −20°C. Ice cream prepared from each milk material showed a different time dependence for peroxide formation, and the addition of tocopherol reduced hydroperoxide formation. The correlation coefficient ( r 2 ) between the PV and the sensory score was 0.483 ( n =9), and the r 2 between the total concentration of 10 volatile aldehydes developed during light exposure and the sensory score was 0.365. Among the 10 aldehydes, however, the highest correlation observed was between the amount of trans ‐2‐decenal and the sensory score ( r 2 =0.864, n =9), and lowest correlation was between the amount of hexanal and the sensory score ( r 2 =0.302, n =9). These results suggest that exposure of ice cream in the frozen state to fluorescent light produces a unique composition of volatile aldehydes related to flavor deterioration induced by photooxidation of the milk fat in ice cream.