Document Detail


Relationship between volatile profile and sensory development of an oat-based biscuit.
MedLine Citation:
PMID:  24799211     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The shelf-life of plain oatcakes and oatcakes containing a natural antioxidant (rosemary extract) was studied for 28weeks. The biscuits were evaluated using several chemical analyses to determine oxidation (headspace analysis, free fatty acids profile, peroxide value and anisidine value), in addition to sensory testing. A selection of volatiles, including hexanal, were found to be positively correlated to three sensory parameters (aroma, flavour and aftertaste). These volatiles, responsible for the perception of off-flavour in oat biscuits, were predominantly secondary lipid breakdown products, primarily from the unsaturated fatty acids C18:1 and C18:2. The peroxide value was also found to be a useful tool to assess oxidation in oatcakes. The impact of the antioxidant was insufficient at the concentration tested to be used as a solution to prevent the development of off-flavour; however the antioxidant did appear to slow down the rancidity process.
Authors:
Claudine Cognat; Tom Shepherd; Susan R Verrall; Derek Stewart
Publication Detail:
Type:  Journal Article     Date:  2014-03-12
Journal Detail:
Title:  Food chemistry     Volume:  160     ISSN:  0308-8146     ISO Abbreviation:  Food Chem     Publication Date:  2014 Oct 
Date Detail:
Created Date:  2014-05-06     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7702639     Medline TA:  Food Chem     Country:  England    
Other Details:
Languages:  eng     Pagination:  72-81     Citation Subset:  IM    
Copyright Information:
Copyright © 2014 Elsevier Ltd. All rights reserved.
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