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

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Abstract

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.

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Acknowledgments

The authors wish to thank Corrado Lagazio (Professor of Statistics, University of Udine, Italy) for the statistical support on data handling.

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Authors and Affiliations

  1. Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Marangoni, 97, 33100, Udine, Italy

    G. Purcaro, S. Moret & L. S. Conte

Authors
  1. G. Purcaro
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  2. S. Moret
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  3. L. S. Conte
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Correspondence to L. S. Conte.

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Purcaro, G., Moret, S. & Conte, L.S. HS–SPME–GC applied to rancidity assessment in bakery foods. Eur Food Res Technol 227, 1–6 (2008). https://doi.org/10.1007/s00217-007-0715-8

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  • DOI: https://doi.org/10.1007/s00217-007-0715-8

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