Xanthine Oxidase Activity and Development of Spontaneously Oxidized Flavor in Milk

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Abstract
Previous studies indicated there was a relationship between xanthine oxidase activity and development of oxidized flavor in milk. Additional studies were made of this observation. Enzyme activity was determined by a polarographic technique, flavor development was measured by means of spectrophotometry and gas and partition chromatography. High xanthine oxidase activity can be correlated with spontaneously oxidized flavor. Lability of C18 unsat-urated fatty acids toward enzymatic oxidation was related to degree of unsaturation, i.e., linolenic acid was oxidized rapidly, linoleic acid at a very slow rate, and oleic acid unoxidized.