HS-SPME-GC applied to rancidity assessment in bakery foods

Purcaro, Giorgia; Moret, S.; Conte, L. S.

doi:10.1007/s00217-007-0715-8

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Article (Scientific journals)

HS-SPME-GC applied to rancidity assessment in bakery foods

Purcaro, Giorgia; Moret, S.; Conte, L. S.

2008 • In European Food Research and Technology, 227 (1), p. 1-6

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https://hdl.handle.net/2268/231056

DOI
10.1007/s00217-007-0715-8

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Keywords :

Bakery foods; Hexanal; Rancidity; SPME; Oils and fats; Oxidation; Sensors; Thermal effects; Food products

Abstract :

[en] Fat is present in bakery foods, as a natural component of ingredients or it is added in the formulation for rheological, technological and sensorial reasons. However the presence of fat can lead to oxidation problems during the shelf life of the products, also affected by cooking temperatures. The control of the oxidative status deals with two issues: the insurance of food safety for consumers and economic aspects for companies. This work points out the possibility to use hexanal as unique index for oxidation status and it suggests a fast solid phase microextraction (SPME) method to analyze it. © 2007 Springer-Verlag.

Disciplines :

Chemistry
Food science

Author, co-author :

Purcaro, Giorgia ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie des agro-biosystèmes

Moret, S.; Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Marangoni, 97, Udine 33100, Italy

Conte, L. S.; Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Marangoni, 97, Udine 33100, Italy

Language :

English

Title :

HS-SPME-GC applied to rancidity assessment in bakery foods

Publication date :

2008

Journal title :

European Food Research and Technology

ISSN :

1438-2377

eISSN :

1438-2385

Publisher :

Springer, Berlin, Germany

Volume :

227

Issue :

Pages :

1-6

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 10 January 2019

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