Effect of narrow wavelength bands of light on the production of volatile and aroma-active compounds in ultra high temperature treated milk

International Dairy Journal

Volumn 21, Issue 5, 2011, Pages 305-311

  Webster, J B ^a   Duncan, S E ^a   Marcy, J E ^a   O'Keefe, S F ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVE COMPOUNDS; GAS CHROMATOGRAPHY OLFACTOMETRIES; HIGH CONCENTRATION; ODOR-ACTIVE COMPOUND; RETENTION TIME; TREATED MILK; ULTRAHIGH TEMPERATURE; ULTRAVIOLET WAVELENGTH; VOLATILE COMPOUNDS; WAVELENGTH BAND;

ODOR REMOVAL; VOLATILE ORGANIC COMPOUNDS;

GAS CHROMATOGRAPHY;

EID: 79952039525     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2010.11.006     Document Type: Article

References (40)

1. van Aardt M., Duncan S.E., Long T.E., O'Keefe S.R., Marcy J.E., Nielsen-Sims S.R. Effect of antioxidant (α-tocopherol and ascorbic acid) fortification on light-induced flavor of milk. Journal of Dairy Science 2005, 88:872-880.
2. van Aardt M., Duncan S.E., Marcy J.E., Long T.E., O'Keefe S.F., Nielsen-Sims S.R. Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants. Journal of Dairy Science 2005, 88:881-890.
3. Acree T.E., Arn H. Flavornet and human odor space 2004, Available from, Accessed 30.03.10. http://www.flavornet.org.
4. Anderson K., Lingnert H. Influence of oxygen concentration on the flavour and chemical stability of cream powder. Lebensmittel-Wissunchaft und Technologie 1998, 31:245-251.
5. Bekbolet M. Light effects on food. Journal of Food Protection 1990, 53:430-440.
6. Bosset J.O., Sieber R., Gallmann P.U. Light transmittance: Influence on the shelf life of milk and milk products. Bulletin of the International Dairy Federation 1995, Vol. 300. International Dairy Federation, Brussels, Belgium, pp. 19-39. 3rd ed.
7. Bradley R. Eliminating light-activated flavor. Dairy Record 1983, 84:168-170.
8. Bradley R.L. Dairy products. Official methods of analysis of AOAC International 2000, Vol. II:1-83. AOAC International, Gaithersburg, MD USA. 17th ed. W. Horwitz (Ed.).
9. Cadwallader K.R., Howard C.L. Analysis of aroma-active components of light activated milk. ACS symposium series No. 705 1998, 343-358. American Chemical Society, Washington, DC, USA. M. Morrello, C. Mussinan (Eds.).
10. Cladman W., Scheffer S., Goodrich N., Griffiths M.W. Shelf-life of milk packaged in plastic containers with and without treatment to reduce light transmission. International Dairy Journal 1998, 8:629-636.
11. Cleary K., McFeeters R.F. Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles. Journal of Agricultural and Food Chemistry 2006, 54:3421-3427.
12. Doyle M. Consumers have long list of packaging wishes and pet peeves. Food and Drug Packaging 2004, 68:24-28.
13. Fritsch C.W., Gale J.A. Hexanal as a measure of rancidity in low fat foods. Journal of the American Oil Chemists Society 1977, 54:225-228.
14. Gorgern M. Influence of Bottle Wall Structure on the Preservation of the Organoleptic Properties of Milk. Proceeding of the 13th international conference on polyester containers for food and beverages 2003, 1-357. Schotland Business Research Inc, Skillman, NJ, USA.
15. Granick S., Bogorad L., Jaffe H. Hematoporphyrin IX, a probable precursor of protoporphyrin in the biosynthetic chain of heme and chlorophyll. Journal of Biological Chemistry 1953, 202:801-813.
16. Hansen A.P., Turner L.G., Aurand L.W. Fluorescent light-activated flavor in milk. Journal of Milk and Food Technology 1975, 38:388-392.
17. Hansen E., Skibsted L.H. Light-induced oxidative changes in a model dairy spread: wavelength dependence of quantum yields. Journal of Agricultural and Food Chemistry 2000, 48:3090-3094.
18. Hedegaard R.V., Kristensen D., Nielsen J.H., Frost M.B., Ostdal H., Hermansen J.E., et al. Comparison of descriptive sensory analysis and chemical analysis for oxidative changes in milk. Journal of Dairy Science 2006, 89:495-504.
19. Intawiwat N., Pettersen M.K., Rukke E.O., Meier M.A., Vogt G., Dahl A.V., et al. Effect of different colored filters on photooxidation in pasteurized milk. Journal of Dairy Science 2010, 93:1372-1382.
20. Josephson D.V. Review of chemical mechanisms affecting flavor acceptability of dairy products. Agricultural and Food Chemistry 1954, 2:1182-1184.
21. Karatapanis A.E., Badeka A.V., Riganakos K.A., Savvaidis I.N., Kontominas M.G. Changes in flavour volatiles of whole pasteurized milk as affected by packaging material and storage time. International Dairy Journal 2006, 16:750-761.
22. Kyte J. Mechanisms in protein chemistry 1995, Garland Publishing, New York, NY, USA.
23. Lee J.H., Min D.B. Changes of headspace volatiles in milk with riboflavin photosensitization. Journal of Food Science 2009, 74:C563-C568.
24. Lennersten M., Lingnert H. Influence of wavelength and packaging material on lipid oxidation and colour changes in low-fat mayonnaise. Lebensmittel-Wissunchaft und Technologie 2000, 33:253-260.
25. Liu T., Yang T. Optimization of solid-phase microextraction analysis for studying change of headspace flavor compounds of banana during ripening. Journal of Agricultural and Food Chemistry 2002, 50:653-657.
26. Matak K.E., Sumner S.S., Duncan S.E., Hovingh E., Worobo R.W., Hackney C.R., et al. Effects of ultraviolet irradiation on chemical and sensory properties of goat milk. Journal of Dairy Science 2007, 90:3178-3186.
27. Mortensen G., Sorensen J., Danielsen B., Stapelfeldt H. Effect of specific wavelengths on light-induced quality changes in Havarti cheese. Journal of Dairy Research 2003, 70:413-421.
28. Norton, J. (2003). Efficacy of odor scavengers in reducing odor compounds in water, milk, and soymilk. Master's thesis, Virginia Tech, Blacksburg, VA, USA.
29. Plotto A., Margaria C., Goodner K.L., Baldwin E.A. Flavor threshold of important aroma components in the juice matrix. Book of abstracts national meeting of the institute of food technologists/food expo., (Paper No. 41-1) 2005, The Institute of Food Technologists., Chicago, IL USA.
30. Rebeiz C.A., Crane J.C., Nishijima C. The biosynthesis of metal porphyrins by subchloroplastic fractions. Plant Physiology 1972, 50:185-186.
31. Robards K., Kerr A.F., Patsalides E., Korth J. Headspace gas analysis as a measure of rancidity in corn chips. Journal of the American Oil Chemists Society 1988, 65:1621-1626.
32. Rosenthal I. Electromagnetic radiations in food science 1992, Springer Verlag, Berlin, Germany.
33. Sattar A., deMan J.M. Photooxidation of milk and milk products: a review. CRC Critical Reviews in Food Science and Nutrition 1976, 7:13-37.
34. Sattar A., deMan J.M., Alexander J.C. Light-induced oxidation of edible oils and fats. Lebensmittel-Wissenschaft und Technologie 1976, 9:149-152.
35. Warner K., Evans C.D., List G.R., Dupuy H.P., Wadsworth J.I., Goheen G.E. Flavor score correlation with pentanal and hexanal contents of vegetable oil. Journal of the American Oil Chemists Society 1978, 55:252-256.
36. Webster J.B., Duncan S.E., Marcy J.E., O'Keefe S.F. Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference. Journal of Food Science 2009, 74:S390-S398.
37. Wold J.P., Bro R., Veberg A., Lundby F., Nilsen A.N., Moan J. Active photosensitizers in butter detected by fluorescence spectroscopy and multivariate curve resolution. Journal of Agricultural and Food Chemistry 2006, 54:10197-10204.
38. Wold J.P., Veberg A., Lundby F., Nilsen A.N., Moan J. Influence of storage time and color of light on photooxidation in cheese: a study based on sensory analysis and fluorescence spectroscopy. International Dairy Journal 2006, 16:1218-1226.
39. Wold J.P., Veberg A., Nilsen A., Iani V., Juzenas P., Moan J. The role of naturally occurring chlorophyll and porphyrins in light induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis. International Dairy Journal 2005, 15:343-353.
40. Yang X., Peppard T. Solid phase microextraction for flavor analysis. Journal of Agricultural and Food Chemistry 1994, 42:1925-1930.