Xanthine oxidase oxidized flavor

Astrup, H. N. 1963. Oxidized flavor in milk and the xanthine oxidase inhibitor. J. Dairy Sci. 46, 1425. 

Aurand, L. W., Woods, A, E. 1959. Role of xanthine oxidase in the development of spontaneously oxidized flavor in milk. J. Dairy Sci. 42, 1111-1118. 

Although xanthine oxidase does not mediate sulfhydryl oxidations per se, it is activated by the binding of hydrogen sulfide and perhaps other simple thiols (82). Thus, the effects of this enzyme also might be useful in fabricating enzymic flavor-generating systems where it could serve as an assist in limiting free thiols in the medium. 

The superoxide radical anion, O2, is generated especially by flavin enzymes, such as xanthine oxidase (cf. 2.3.3.2). The involvement of this enzyme in the development of milk oxidation flavor has been questioned for a long time. 

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