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Singlet Oxygen and Ascorbic Acid Effects on Dimethyl Disulfide and Off‐Flavor in Skim Milk Exposed to Light
Author(s) -
JUNG M.Y.,
YOON S.H.,
LEE H.O.,
MIN D.B.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15753.x
Subject(s) - singlet oxygen , chemistry , ascorbic acid , skimmed milk , flavor , dimethyl disulfide , food science , oxygen , disulfide bond , dimethyl trisulfide , organic chemistry , biochemistry , sulfur
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).