Recognizing, Detecting and Understanding the Development of Lipid Oxidation Off-Flavors in Foods and Beverages by Ray Marsili* in Current Investigations in Agriculture and Current Research in Lupine Publishers
Lipid oxidation is a major cause of off-flavor problems in the food
industry. Lipid oxidation products can be difficult to detect
and identify. New sample preparation techniques to extract lipid
oxidation products prior to GC-MS analysis and innovative more
sensitive GC-TOFMS instrumentation that performs peak de convolution
with co eluting chromatographic peaks are critical to
detecting these chemicals and diagnosing possible mechanisms of lipid
oxidation. The goal of this article is to show how these new
analytical technologies have been applied to solving lipid oxidation
problems in milk, ice cream, onion dip, sour cream, powdered
nondairy creamer, bottled water, and omega-3 fortified foods.
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