The fate of furfurals and other volatile markers during the baking process of a model cookie

• Published in: Food chemistry Vol. 111; no. 3; pp. 758 - 763
• Main Authors: Ait Ameur, Lamia, Rega, Barbara, Giampaoli, Pierre, Trystram, Gilles, Birlouez-Aragon, Inès
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2008; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Baking; Biological and medical sciences; Caramelisation; Cereal and baking product industries; chemical degradation; Cookies; food composition; Food industries; food matrix; Fundamental and applied biological sciences. Psychology; furfural; Furfurals; heat treatment; hydrophobicity; Lipid peroxidation on-line monitoring; Maillard reaction; model food systems; reaction kinetics; SPME; temporal variation; vapors; Volatile compounds; volatilization; Furfurals; Lipid peroxidation on-line monitoring; SPME; Caramelisation; Cookies; Maillard reaction; Volatile compounds; Baking; Volatile compound; Bakery product; Heat treatment; Biscuit; Furfural; Lipids; Marker; Cereal product; Models; Monitoring; Peroxidation

This work investigates the generation and the evolution of some neoformed compounds formed during the baking of a model biscuit. Thank to their physicochemical properties of volatility and hydrophobicity, furfurylic compounds were followed by a double approach: the analysis of the volatile fraction...