Abstract: This research was conducted to study the effect of different combinations of antioxidants on lipid oxidation and flavor quality of adlay seed (Coix lachryma-jobi L.) beverage during storage at (37.0 ± 0.5) ℃. The best antioxidant treatment was selected. Our aim was to provide a theoretical guidance for the development of antioxidants for use in fatcontaining beverage. Adlay seed beverage was added with different levels of vitamin E, tea polyphenols, rosemary or their combinations and flavor changes during subsequent storage were evaluated by measurement of thiobarbituric acid (TBA) value, sensory evaluation and electronic tongue. The results showed that composite antioxidant treatments (0.01% VC + 0.01% rosemary, 0.01% VC + 0.01% tea polyphenols, and 0.01% VC + 0.01% VE) could significantly inhibit lipid peroxidation in adlay beverage (P < 0.05) and flavor deterioration. Simultaneous addition of 0.01% VC and 0.01% rosemary was found to be the best antioxidant treatment to obtain minimum TBA value, good sensory quality and minimum response of bitter taste sensor on the electronic tongue.

Key words: antioxidant, adlay seed beverage, lipid oxidation, thiobarbituric acid, electronic tongue