This research was supported by a research grant from the National Dairy Promotion and Research Board and by State and Hatch funds allocated to the Tennessee Agricultural Experiment Station.
Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory Perception
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 394–397, March 1991
How to Cite
DUNCAN, S.E., CHRISTEN, G.L. and PENFIELD, M.P. (1991), Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory Perception. Journal of Food Science, 56: 394–397. doi: 10.1111/j.1365-2621.1991.tb05288.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/6/90; revised 9/12/90; accepted 10/2/90
Acid degree value (ADV) as determined by the standard method, free fatty acid profile, and sensory analyses by a trained panel (n = 5) using magnitude estimation were used as measures of intensity of rancid flavor in milk. The correlation between ADV and rancidity scores was 0.13 (p = 0.16). Laboratory-prepared rancid samples were assigned higher rancidity scores than farm-collected milk samples with similar ADV. Rancidity scores and ADV increased with storage time. Major free fatty acid concentrations increased as ADV increased (r = 0.93, p = 0.0001) for farm milk samples but correlation was low (r = 0.27, p = 0.40) for laboratory-prepared rancid samples.