Oxidation flavoring from

Barrefors et al. (1995) analyzed samples with and without oxidized flavor from two commercial herds. Their data indicated that oxidized milk samples had a higher linoleic acid content in the neutral fat fraction and contained a higher concentration of hexanal. At one of the farms, the concentration of both a-tocopherol and (3-carotene were lower in samples that developed off-flavor. They speculated that high-yielding cows fed high amounts of unsaturated fats in their feed needed higher dietary concentrations of a-tocopherol and (3-carotene. 

WOF is a problem associated with the use of precooked meat products such as roasts and steaks. The term WOF was first used by Tims and Watts (2) to describe the rapid development of oxidized flavors in refiigerated cooked meats. Published evidence indicates that the predominant oxidation catalyst is iron from ntyoglobin and hemoglobin, which becomes available following heat denaturation of the protein moiety of these complexes. The oxidation of the lipids results in the formation of low molecular weight components such as aldehydes, adds, ketones and hydrocarbons which may contribute to undesirable flavor. 

At the end of the fermentation the wine will be turbid and muddy from the suspended yeast cells and the debris from the fruit. Most of this material will settle quickly, forming a more or less thick layer in the bottom of the bottle. The new wine should be syphoned away from the deposited sediment promptly to avoid off flavors from autolysis of the yeast in the sediment. Also at this time wine acquires the defect of H2S which is produced by reduction of the elemental sulfur dust applied to the grapes as fungicide by the decomposing yeast cells in the thick layer of sediment. The first transfer of the new wine from the sediment should occur very soon after active fermentation, the second about two weeks later, and the third and possibly a fourth two to six months later. These rackings may be conducted under a blanket of nitrogen or carbon dioxide if the particular wine oxidizes easily. 

With the advent of noncorrodible dairy equipment, oxidative deterioration in fluid milk as a result of copper contamination has decreased significantly, although it has not been completely eliminated (Rogers and Pont 1965). However, the incidence of spontaneous oxidation remains a major problem of the dairy industry. For example, Bruhn and Franke (1971) have shown that 38% of samples produced in the Los Angeles milkshed are susceptible to spontaneous oxidation Potter and Hankinson (1960) have reported that 23.1% of almost 3000 samples tasted were criticized for oxidized flavor after 24 to 48 hr of storage. Significantly, certain animals consistently produce milk which develops oxidized flavor spontaneously, others occasionally, and still others not at all (Parks et al. 1963). Differences have been observed in milk from the different quarters of the same animal (Lea et al. 1943). 

However, its presence is not the only determinant of whether or not oxidative deterioration occurs. Olson and Brown (1942) showed that washed cream (free of ascorbic acid) from susceptible milk did not develop an oxidized flavor when contaminated with copper and stored for three days. Subsequently, the addition of ascorbic acid to washed cream, even in the absence of added copper, was observed to promote the development of an oxidized flavor (Pont 1952). Krukovsky and Guthrie (1945) and Krukovsky (1961) reported that 0.1 ppm added copper did not promote oxidative flavors in milk or butter depleted of their Vitamin C content by quick and complete oxidation of ascorbic acid to dehydroascorbic acid. Krukovsky (1955) and Krukovsky and Guthrie (1945) further showed that the oxidative reaction in ascorbic acid-free milk could be initiated by the addition of ascorbic acid to such milk. Accordingly, these workers and others have concluded that ascorbic acid is an essential link in a chain of reactions resulting in the development of an oxidized flavor in fluid milk. 

Bassette and Keeney (1960) ascribed the cereal-type flavor in dry skim milk to a homologous series of saturated aldehydes resulting from lipid oxidation in conjunction with products of the browning reaction. The results of Parks and Patton (1961) suggest that saturated and unsaturated aldehydes at levels near threshold may impart an off-flavor suggestive of staleness in dry whole milk. Wishner and Keeney (1963) concluded from studies on milk exposed to sunlight that C6 to Cn alk-2-enals are important contributors to the oxidized flavor in this product. Parks et al. (1963) concluded, as a result of quantitative carbonyl analysis and flavor studies, that alk-2-4-dienals, especially... 

King, R. L Burrows, F. A., Hemken, R. W. and Bashore, D. L. 1967. Control of oxidized flavor by managed intake of vitamin E from selected forages. J. Dairy Sci. 50, 943-944. 

Thurston, L. M. 1937. Theoretical aspects of the causes of oxidized flavor particularly from the lecithin angle. Int. Assoc. Milk Dealers Proc. 30, Lab. Sect. 143-153. 

It is important to prevent the oxidation of edible fats and oils and of foods that contain oils to maintain their quality and safety. Oxidation of fats and oils can be initiated by heat, light, and metals in the fats and oils. The oxidation products from oils, which include hydroperoxides and cyclic peroxides, decompose to produce a variety of volatile compounds, which result in undesirable flavors and odors in oils (131-134). Oils damaged by oxidation also have been reported to cause biological problems, such as diarrhea, growth depression, and tissue damage in living organisms. 

In addition to positive aspects, numerous flavor and textural defects may be associated with the fat phase of ice cream. Such flavor defects are usually related to either autoxidation of the fat, resulting in oxidized flavors (cardboardy, painty, metallic) or, especially in the case of milk-fat, lipolysis of free fatty acids from triglycerides by the action of lipases (referred to as hydrolytic rancidity). A significant content of free butyric acid gives rise to very undesirable rancid flavors. These defects tend to be present in the raw ingredients used in ice cream manufacture, rather than promoted by the ice cream manufacturing process itself. However, processing... 

Clearly, more research is required to clarify the somewhat confused picture regarding the role of enzymes in the oxidation of milk lipids. However, the key factor affecting the susceptibility of milk to oxidation appears to be its relative content and distribution of pro-oxidants and antioxidants. Bruhn and Franke (1971) reported that spontaneous oxidation is directly proportional to the copper content and inversely proportional to the a-tocopherol content of milk. Charmley et al. (1991) showed that intramuscular injection of cows with a-tocopherol may overcome a spontaneous oxidized flavor problem caused by low levels of a-tocopherol in milk. In general, milk from pasture-fed cows is less susceptible to oxidation due to a higher content of tocopherols than milk from cows given dry feed (Bruhn and Franke 1971 Urbach, 1989, 1990). 

Sulphydryl oxidase, an indigenous milk enzyme, has been proposed for the oxidation of thiols in UHT milk to reduce cooked flavor and also thereby to serve as an antioxidant, in conjunction with lactoperoxidase (to destroy the resultant H2O2), by obviating pro-oxidants resulting from autoxidation of thiols (Swaisgood and Abraham, 1980). 

In a study on butteroil held at a temperature ranging from —10 to +50°C, oxidation rate increased with increasing temperature but the same flavor was formed on storage and the reaction sequence for flavor formation was similar at all temperatures (Hamm et al., 1968). Dunkley and Franke (1967) reported a decrease in flavor intensity and thiobarbituric acid (TBA) values in liquid milk as storage temperature was increased from 0 to 4 to 8°C. Schwartz and Parks (1974) reported that condensed milk stored at — 17°C was more susceptible to oxidized flavor development than at — 7°C. 

Sensory evaluation of lipid oxidation has been conducted by many researchers (98-100). However, as a subjective method, the reproducibility of sensory analysis is generally considered worse than that of chemical or instrumental methods. More recently, use of an electronic nose to monitor the formation of volatile compounds associated with off-flavors from hpid oxidation has been proposed to supplement information from human sensory panels (101). 

Monohydroperoxides are the primary products of lipid oxidation. A variety of hydroperoxides with positional and geometrical isomers are formed depending on the position and number of double bonds of the unsaturated fatty acids and the oxidation mechanism. A number of reviews have been published on the composition of isomeric hydroperoxides formed from oxidation of oleate, linoleate, and linolenate (286, 287-291). The hydroperoxides formed are odorless, but they are relatively unstable and are the precursors of a variety of volatile and nonvolatile scission products that are important to the oxidized flavor. 

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