This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
A: With regard to the basic flavor of ice cream, and not changes in amount, quality or type of purposely added flavors and inclusions, the temperature at which ice cream is stored is low enough to minimize the development of all but a few changes. Those that can occur include the development of oxidized flavor, dissipation of cooked flavor and absorption of aromas from the environment
Oxidation of unsaturated fatty acids can produce an off flavor that resembles stale cooking or salad oil. It also has been described as cardboard or metallic.