Sensory Threshold of Light‐Oxidized Flavor Defects in Milk

Abstract

ABSTRACT: Reduced fat (2%) milk in high‐density polyethylene (HDPE) containers was exposed to fluorescent light in a 6 °C walk‐in cooler. Samples were evaluated by 10 trained panelists and by 94 consumers to assess the presence and intensity of sensory differences from unexposed control samples using the semi‐ascending paired difference method. Trained panelists detected flavor defects following 15 to 30 min of light exposure; consumers detected defects between 54 min and 2 h. As approximately 50% of plastic containers remain in dairy cases for at least 8 h, these results suggest that the majority of milk on the market in light‐transmissible containers is vulnerable to development of detectable light‐oxidized flavor defects.