By accurate quantitative determination of volatile lipid oxidation markers (i.e., hexanal, heptanal, octanal, nonanal, decanal, ( E)-2-heptenal, ( E)-2-octenal, ( E)-2-nonenal) product quality benchmarking is achieved. The study deals with VOCs monitoring over time (12 months) and in the function of storage conditions (temperature and atmosphere).VOCs are targeted within those: (i) with a role in the product’s aroma blueprint (i.e., key-aromas and potent odorants) (ii) responsible for sensory degradation (i.e., rancidity) and/or (iii) formed by lipid autoxidation process. In this study, walnuts ( Juglans regia), almonds ( Prunus dulcis), and dried pineapples ( Ananas comosus) are selected as food models to develop an integrated analytical strategy for the informative volatile organic compounds (VOCs) quali- and quantitative profiling. The food industry has an interest in the selection of high-quality materials for new product development while also matching consumers’ expectations in terms of sensory quality. Edible nuts and dried fruits, usually traded together in the global market, are one of the cornerstones of the Mediterranean diet representing a source of essential nutrients and bioactives.
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