Headspace gas analysis as a measure of rancidity in corn chips

Robards, Kevin; Kerr, Amanda F.; Patsalides, Emiliòs; Korth, Jurgen

doi:10.1007/bf02912566

Cited by 28 publications

(18 citation statements)

References 11 publications

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“…2). Similar correlations have been reported (Spanier et al, 1992;Robards et al, 1988;Forbus et al, 1980). This indicated that the ferrous bisglycinate-fortified maize was less stable than the control and other fortified samples after 20 days storage.…”

Section: Descriptive Analysissupporting

confidence: 89%

Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA

et al. 1999

Journal of Food Science

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Iron fortification could reduce the high prevalence of iron deficiency in countries where diets are cereal‐based. The sensory quality and storage stability of iron‐fortified maize were evaluated by descriptive analysis and hexanal production. Porridge was prepared from maize either unfortified or fortified with 30 or 60 mg iron/kg as ferrous sulfate, bisglycinate, trisglycinate, or NaFeEDTA, then stored at 30,40 or 50°C for 20 days. Fifteen judges, trained in descriptive analysis rated the intensity of 20 sensory attributes of 28 samples. Hexanal production was measured by static headspace gas chromatography. Bisglycinate produced the most rancidity. Iron fortification with bisglycinate lowered the sensory quality and storage stability of maize.

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Section: Descriptive Analysissupporting

confidence: 89%

Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA

et al. 1999

Journal of Food Science

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“…A significant correlation was found between PV and off-flavours, while hexanal showed a similar behaviour with both oxidative rancidity and aroma. A hexanal level of 5 mg/kg was reported to be objectionable in corn chips (15), and breakfast cereals (16). The data for onset of rancid odours correlated well with hexanal concentration above 6 mg/kg, suggesting that hexanal could be an excellent indicator for headspace oxidative rancid odours.…”

Section: Resultsmentioning

confidence: 84%

Oxygen Absorbers for Extension of Crackers Shelf-life

Berenzon

Saguy

1998

LWT - Food Science and Technology

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“…Linoleic acid was present in much greater concentration in the LL-SBO oil sample (53.3%) than in the PH-SBO oil sample (30.3%), so more hexanal was expected in the oil sample containing the most linoleic acid. Hexanal has been found in greater concentrations in chips fried in high-linoleic acid oils than in regular frying oils (17). Hexanal can be a good index of oxidation (18) of unsaturated FA because of its characteristic odor and production in relatively large amounts in frying oils.…”

Section: Resultsmentioning

confidence: 99%

Comparison of a low‐linolenic and a partially hydrogenated soybean oil using pan‐fried hash browns

Soheili

Tippayawat²,

Artz

2002

J Americ Oil Chem Soc

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Hash browns (HB) were fried (Teflon-coated pan, 180°C) with low-linolenic acid (LL-SBO) and creamy partially hydrogenated soybean oils (PH-SBO). High-performance sizeexclusion chromatography of the oil extracted before heating indicated a relatively low polymer content (LL-SBO, 3.8%; PH-SBO, 1.6%), although the oil remaining in the pan after frying had a much greater polymer content (38.8%, LL-SBO; 17.5%, PH-SBO). The percentage of altered TAG in the LL-SBO sample (extracted from HB) was 34.4% after frying, whereas the PH-SBO had 33.2% altered TAG (as determined by supercritical fluid chromatography). In the LL-SBO pan-fried HB samples (not the extracted oil), 2-pentanone, hexanal, 2-hexenal, trans-2-heptenal, 2-pentylfuran, and trans-2-octenal were found, whereas the major volatile compounds in the HB fried with PH-SBO included hexanal, trans-2-hexenal, and trans-2-heptenal. Hexanal was the most abundant volatile compound in both HB samples (LL-SBO, 2.7 ppm; PH-SBO, 0.3 ppm). There were significant differences in the polymer content, hexanal content, p-anisidine values, and Foodoil Sensor readings between LL-SBO and PH-SBO (P < 0.05). The PH-SBO sample was more stable than the LL-SBO sample. Moreover, the LL-SBO oil sample in the pan after frying had the greater increase in polymer content.

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Headspace gas analysis as a measure of rancidity in corn chips

Cited by 28 publications

References 11 publications

Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA

Sensory Quality and Lipid Oxidation of Maize Porridge as Affected by Iron Amino Acid Chelates and EDTA

Oxygen Absorbers for Extension of Crackers Shelf-life

Comparison of a low‐linolenic and a partially hydrogenated soybean oil using pan‐fried hash browns

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