Oxidized flavors in strawberry ice cream
At the time this project was initiated only a small amount of material had been published concerning this defect and even that was subject to considerable controversy. That the defect under consideration is important has been emphasized by other workers and needs no reiteration here.
It was the opinion of the authors that the study should be made with ice cream manufactured in a commercial manner and from commercial products. This was done wherever possible.
The objectives of the project were to attempt to determine which single factor or group of the following possible factors-oxidases in the fruit, copper and iron in the mix, strawberries and types of added solids - was responsible for the occurrence of the defect. It was likewise considered advisable to see whether or not such changes as occur in the fat, if the defect were a fat oxidation, were sufficient to cause detectable variations in the iodine, acetyl and Reichert- Meissl numbers of the fat of the ice cream.