Food Chemistry 2013-11-15

Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing

Ni Yang, Joanne Hort, Robert Linforth, Keith Brown, Stuart Walsh, Ian D. Fisk

Index: Food Chem. 141(2) , 1354-60, (2013)

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Abstract

Highlights • Shortcake biscuits were manufactured with flavour solvent and vanillin. • Vanillin was lost during accelerated shelf life testing. • Oxidative breakdown products were generated during accelerated shelf life testing. • Biscuits were more stable when propylene glycol was replaced with triacetin.

Related Compounds

  • Vanillin
  • Furfural
  • Propylene Glycol
  • Triacetin
  • (R)-(-)-1,2-Propa...
  • (S)-(+)-1,2-Propa...
  • 5-hydroxymethylfur...
  • (E,E)-2,4-Heptadi...

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