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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

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

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 Thumbnail


Authors

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Dr NI YANG NI.YANG@NOTTINGHAM.AC.UK
Associate Professor

Joanne Hort

Robert Linforth

Keith Brown

Stuart Walsh



Abstract

The influence of choice of flavour solvent, propylene glycol (PG) or triacetin (TA), was investigated during accelerated shelf life (ASL) testing of shortcake biscuits. Specifically, the differential effect on the stability of added vanillin, the natural baked marker compound 5-(hydroxymethyl)furfural (HMF), specific markers of oxidative rancidity (2,4-decadienal, 2,4-heptadienal), and the structural parameters of hardness and fracturability. Significantly more HMF was formed during baking of biscuits prepared with TA; these biscuits were also more stable to oxidative degradation and loss of vanillin during ageing than biscuits prepared with PG. Fresh TA biscuits were significantly more brittle than fresh PG biscuits. There was no impact of solvent choice on hardness. Sensory evaluation of hardness, vanilla flavour and oily off-note was tested during ASL testing. There was no significant impact of storage on sensory ratings for either the PG or TA biscuits. © 2013 Elsevier Ltd.

Citation

Yang, N., Hort, J., Linforth, R., Brown, K., Walsh, S., & Fisk, I. D. (2013). 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. Food Chemistry, 141(2), 1354-1360. https://doi.org/10.1016/j.foodchem.2013.03.084

Journal Article Type Article
Acceptance Date Mar 29, 2013
Online Publication Date Apr 10, 2013
Publication Date Nov 15, 2013
Deposit Date Aug 10, 2021
Publicly Available Date Mar 28, 2024
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 141
Issue 2
Pages 1354-1360
DOI https://doi.org/10.1016/j.foodchem.2013.03.084
Public URL https://nottingham-repository.worktribe.com/output/3118808
Publisher URL https://www.sciencedirect.com/science/article/pii/S030881461300410X?via%3Dihub

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