The aim of this work was to look over the volatile oxidation compounds, responsible of off-flavours, in corn flakes and to verify the effectiveness of the employment of natural antioxidants. The headspace analysis by SPME/GC/MS technique was carried out. The results showed significantly higher levels of volatile oxidation compounds in the control than in the samples added with tocopherols. The obtained data are encouraging with regard to the employment of such natural products in order to increase the shelf-life of breakfast cereals.
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants
Paradiso V. M.Secondo
;
2007-01-01
Abstract
The aim of this work was to look over the volatile oxidation compounds, responsible of off-flavours, in corn flakes and to verify the effectiveness of the employment of natural antioxidants. The headspace analysis by SPME/GC/MS technique was carried out. The results showed significantly higher levels of volatile oxidation compounds in the control than in the samples added with tocopherols. The obtained data are encouraging with regard to the employment of such natural products in order to increase the shelf-life of breakfast cereals.File in questo prodotto:
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