کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7597068 1492131 2014 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Relationship between volatile profile and sensory development of an oat-based biscuit
ترجمه فارسی عنوان
رابطه بین مشخصات فرار و رشد حسی یک بیسکویت مبتنی بر جو
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The shelf-life of plain oatcakes and oatcakes containing a natural antioxidant (rosemary extract) was studied for 28 weeks. 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 160, 1 October 2014, Pages 72-81
نویسندگان
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