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Food Chem

Title:		Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds
Author(s):		Maire M; Rega B; Cuvelier ME; Soto P; Giampaoli P;
Address:		"AgroParisTech, UMR1145 Ingenierie Procedes Aliments, 1 avenue des Olympiades, F-91300 Massy, France"
Journal Title:		Food Chem
Year:		2013
Volume:		20130619
Issue:		4
Page Number:		3510 - 3518
DOI:		10.1016/j.foodchem.2013.06.039
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This paper investigates the effect of ingredients on the reactions occurring during the making of sponge cake and leading to the generation of volatile compounds related to flavour quality. To obtain systems sensitive to lipid oxidation (LO), a formulation design was applied varying the composition of fatty matter and eggs. Oxidation of polyunsaturated fatty acids (PUFA) and formation of related volatile compounds were followed at the different steps of cake-making. Optimised dynamic Solid Phase Micro Extraction was applied to selectively extract either volatile or semi-volatile compounds directly from the baking vapours. We show for the first time that in the case of alveolar baked products, lipid oxidation occurs very early during the step of dough preparation and to a minor extent during the baking process. The generation of lipid oxidation compounds depends on PUFA content and on the presence of endogenous antioxidants in the raw matter. Egg yolk seemed to play a double role on reactivity: protecting unsaturated lipids from oxidation and being necessary to generate a broad class of compounds of the Maillard reaction during baking and linked to the typical flavour of sponge cake"
Keywords:		Cooking Eggs/*analysis Food Handling Hot Temperature Lipids/*chemistry Oxidation-Reduction Volatile Organic Compounds/*analysis Aldehydes Cereal products Dynamic SPME Eggs Flavour Palm oil Thermal reactions;
Notes:		"MedlineMaire, Murielle Rega, Barbara Cuvelier, Marie-Elisabeth Soto, Paola Giampaoli, Pierre eng England 2013/09/03 Food Chem. 2013 Dec 15; 141(4):3510-8. doi: 10.1016/j.foodchem.2013.06.039. Epub 2013 Jun 19"