Light-Induced Changes in Taste, Appearance, Odor, and Riboflavin Content of Cheese

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Abstract
Light-induced changes in taste, appearance, odor, and riboflavin content of common cheeses stored under controlled laboratory conditions and in the dairy cases of four local grocery stores were investigated. Sensory evaluation was performed by 25 untrained panelists, and the riboflavin content was determined by HPLC method. The data obtained from controlled storage indicated that light intensity, type of packaging paper, and piece thickness affected riboflavin retention and color in stored cheese. However, under the display conditions used in the four local stores, retail cheese retained its riboflavin after a display time of 14 d with no significant change in taste, appearance, or odor.