Effects of LED and Fluorescent Light on the Flavor of Milk and Strategies to Mitigate Milk Oxidation.
Chang, Ana Carolina
In this study, skim milk was exposed to LED and fluorescent light at 2000lx to compare their sensory thresholds, flavor profile and consumer acceptance. Additionally, the effectiveness of PET packaging and antioxidants in milk exposed to LED was determined. The LED sensory threshold was shorter than the fluorescent threshold and when antioxidants (tocopherols and ascorbic acid) were added, the majority of the panelists failed to discriminate milk exposed to LED light. Trained panelists described light exposed milk as significantly higher in cardboard and plastic, with LED exposure resulting in a slightly more plastic aroma, and fluorescent slightly more cardboard. Consumers preferred fluorescent exposed samples over the ones exposed to LED. The antioxidant and the LED engineered light treatments resulted in significantly higher old oil, however the former received higher packaging liking scores. The packaging treatment offered protection for 24 hours, with a similar flavor profile as unexposed milk, nevertheless consumers disliked its appearance.
Food science; Sensory; consumer; fluid milk; LED; light
Mehta, Julia Leigh
Food Science & Technology
MS of Food Science & Technology
Master of Science
dissertation or thesis