In order to investigate on the appearance and evolution of sensory defects due to lipid oxidation during the storage of breakfast cereals, and on the possibility to slow down such phenomena, corn flakes added with natural tocopherols have been compared with a control without added antioxidants. The sensory evaluation and the statistic analysis of the data (ANOVA and PCA) have underlined that during the storage of the cereals sensory defects appeared, both nasal and retronasal, due to the lipid oxidation, defined as stale, rancid and pungent. The flakes without added tocopherols presented significantly more intense off-flavors than those perceived in the flakes with added antioxidants, which showed sensory profiles comparable to those shown by control in preceding storage phases.
Effect of added natural tocopherols on the sensory characteristics of corn flakes during storage
Paradiso V. M.Primo
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2008-01-01
Abstract
In order to investigate on the appearance and evolution of sensory defects due to lipid oxidation during the storage of breakfast cereals, and on the possibility to slow down such phenomena, corn flakes added with natural tocopherols have been compared with a control without added antioxidants. The sensory evaluation and the statistic analysis of the data (ANOVA and PCA) have underlined that during the storage of the cereals sensory defects appeared, both nasal and retronasal, due to the lipid oxidation, defined as stale, rancid and pungent. The flakes without added tocopherols presented significantly more intense off-flavors than those perceived in the flakes with added antioxidants, which showed sensory profiles comparable to those shown by control in preceding storage phases.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
