Sunlight Flavor in Milk. I. A Study of Components Involved in the Flavor Development

Abstract

Summary Samples of milk were exposed to sunlight and to monochromatic light of various wavelengths for different time intervals. Quantitative determinations of riboflavin and tryptophane were made on samples of milk. Flavor scores were obtained on samples of milk subject to monochromatic light of 424, 450, and 479 µ . A relationship existed between riboflavin destruction, tryptophane destruction, and the intensity of sunlight flavor development; maximum riboflavin destruction and flavor development occurred at 450 µ ; oxygen was necessary for flavor development; and the flavor principle was nondialyzable.