Relationship between volatile profile and sensory development of an oat-based biscuit

Cognat, Claudine; Shepherd, Tom; Verrall, Susan; Stewart, Derek

doi:10.1016/j.foodchem.2014.02.170

Cited by 19 publications

(15 citation statements)

References 23 publications

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“…1). It could have resulted from the oxidation of unsaturated fatty acids (mainly PUFA) in the lipid fraction of cookies as was previously reported in oat cookies and in muffins enriched with pumpkin seed flour during storage (Bialek, Rutkowska, Adamska, & Bajdalow, 2016;Cognat et al, 2014). In our study, this phenomenon was manifested by increased AnVs in fat extracted from cookies stored for 12 weeks as compared with AnV of fresh cookies.…”

Section: Oxidative Stability Of Cookies During Storagesupporting

confidence: 83%

“…2). Other identified aldehydes: nonanal, 2-nonenal, (E) and decanal were detected at significantly higher levels in C-cookies than in enriched cookies, as they were apparently formed as secondary lipid oxidation products in the baking process (Cognat et al, 2014). While C6 aldehydes were characterized by pleasant odor notes, other ones like heptanal, 2-heptenal, (E), octanal and nonanal were responsible for off-flavors (Pasqualone et al, 2015).…”

Section: Volatile Compounds Of Cookiesmentioning

confidence: 94%

“…Also, substitution of wheat flour by other plant ingredients (e.g. oat, buckwheat, purple wheat, papaya pulp flour) in formulas was made in order to improve antioxidant properties of bakery products (Cognat, Shepherd, Verrall, & Stewert, 2014;Pasqualone et al, 2015;Varastegani et al, 2015).…”

Section: Oxidative Stability Of Cookies During Storagementioning

confidence: 99%

“…Three groups of volatile compounds in cookies were distinguished: volatiles detected only in fresh cookies, volatiles detected in fresh as well as in stored ones, and those detected only in stored cookies (Table 4). Many of them were previously identified in enriched bakery products (Cognat et al, 2014;Mohsen, Fadel, Bekhit, Edris, & Ahmed, 2009;Pasqualone et al, 2014a;.…”

Section: Volatile Compounds Of Cookiesmentioning

confidence: 99%

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Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits

2019

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This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits

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Section: Oxidative Stability Of Cookies During Storagesupporting

confidence: 83%

Section: Volatile Compounds Of Cookiesmentioning

confidence: 94%

Section: Oxidative Stability Of Cookies During Storagementioning

confidence: 99%

Section: Volatile Compounds Of Cookiesmentioning

confidence: 99%

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Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits

2019

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“…The most used methods for fat extraction are the Soxhlet method, and the ones described by Folch et al (1957) and Bligh and Dyer (1959) [1]. Lately, the fat extraction it is carried out with an automated extraction apparatus by applying different extraction procedures depending on the food characteristics [2]. There are trying to be used rapid analytical methods for the fat extraction which can improve the lipid recovery efficiency, which are faster, and requires less consumption of solvents.…”

mentioning

confidence: 99%

Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures

Negoiţă¹,

Mihai²,

Adascălului³

et al. 2018

Rev. Chim.

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The aim of this work was to evaluate the influence of different fat extraction procedures on the fatty acids composition (FAs) of a NIST standard reference material, peanut butter (SRM�2387). Extraction of fat was made with petroleum ether by applying six extraction procedures: Soxhlet automatic with B�chi B-811 unit: Soxhlet standard (SS); Soxhlet warm (SW); Hot extraction (HE) and Continuous flow (CF), repeated extraction with solvent (SR) and Soxhlet traditional extraction (ST), by using a Soxhlet extractor. Identification of FAMEs was based on retention time (RT) and the ratio of characteristic ions (m/z) of the reference standards F.A.M.E. Mix C4-C24 and SRM�2377. FAMEs determination was realized by using internal standards (IS) and applying relative response factors (RRFi), and without IS by applying correction factors (Fi). Determination of FAMEs was performed on a GC-MS. Triglyceride of pentadecanoic acid (TAG-IS C15:0) was used as an IS to assess the analyte losses during FAMEs preparation steps, and tricosanoic acid methyl ester (FAME-IS C23:0) was used to evaluate the analyte losses on GC injection. Values of fat content and fatty acids composition determined by the 6 extraction procedures were compared with the NIST certified values of SRM�2387. All 4 procedures of extraction made with B�chi unit B-811 were effective in fat extraction and analysis of fatty acids composition compared to standard methods. Between the experimentally determined values and the certified values there were no significant differences.

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Update on the methods for monitoring UFA oxidation in food products

Kerrihard

Pegg

Sarkar

et al. 2014

Euro J Lipid Sci & Tech

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Unsaturated fatty acids (UFAs) as well as natural food ingredients containing them are being added to food products more often. Unfortunately, UFAs are susceptible to oxidative degradation, and can therefore reduce the stability of a food matrix. The assessment of oxidation and stability of lipids has never been standardized, and has long included a variety of approaches. These techniques can differ greatly in the reactions/compounds being assessed, and therefore the eventual conclusions may be affected dramatically by selection of methodology. The aim of this review is to provide an update on the methods of historic and current use for the assessment of lipid stability in food products. Accelerated storage tests, assessment methods of lipid oxidation, and rapid indicators of stability are discussed in the contexts of their modern prominences, uses, and concerns.

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Relationship between volatile profile and sensory development of an oat-based biscuit

Cited by 19 publications

References 23 publications

Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits

Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits

Comparison of the Fatty Acid Composition of Peanut Butter by Applying Different Fat Extraction Procedures

Update on the methods for monitoring UFA oxidation in food products

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