Ice cream was stored under fluorescent lights and examined by sensory analyses for development of off flavors. Type of packaging material and lid design were also evaluated. Premium quality ice cream was packaged in plastic or in paperboard containers with lids that were solid or contained a window. The ice cream was hardened overnight in the dark at −25°C. Samples from each type of container were tasted on day 1 to assure there was no evidence of oxidation. Containers were then split into two groups. One group was stored at −25°C in a simulated display case under a 40-watt “cool white” fluorescent light. The second group was stored in the dark freezer at −25°C. On days 7 and 14, samples were evaluated for intensities of vanilla and oxidized flavors by a panel of trained evaluators. The experiment showed that prolonged exposure to fluorescent light can decrease the intensity of vanilla and produce oxidized flavor in ice cream. Ice cream under “windows” was most susceptible to the effects of fluorescent light. Paperboard blocked out more of the harmful light than did plain white plastic.

This content is only available as a PDF.

Author notes

Contribution from the Missouri Agricultural Experiment Station. Journal Series No. 11,774.