Vanillin and xanthineoxidase - key factors for the generation of a cardboard off-note in vanilla ice cream

The interactions of vanillin with proteins, oxygen and enzymes are investigated in the context of cardboard and oxidised off-notes in ice-cream. A pathway for the generation of cardboard off notes in ice-cream is proposed. Model experiments proved the rapid generation of a cardboard off-note and conclusions are drawn, how such a reaction can be avoided. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.