Recognizing, Detecting and Understanding the Development of Lipid Oxidation Off-Flavors in Foods and Beverages

Volume 2- Issue 2

Ray Marsili* and Charles Laskonis

Received: April 09, 2018;   Published: April 18, 2018

DOI: 10.32474/CIACR.2018.02.000131

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Abstract

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.

Keywords: Lipid oxidation products; Aldehydes; Ketones, Dimethyl disulfide; Odor synergy effects

Abbreviations: GC-TOFMS: Gas Chromatography Time-of-Flight Mass Spectrometry; DTD: Direct Thermal Desorption; PDMS: Polydimethyl Siloxane; SBSE: Stir Bar Sorptive Extraction; HSSE: Headspace Sorptive Extraction; TDU: Thermal Desorption Unit; CIS: Cooled Injector System; MPS: Multi-Purpose Sampler; TIC: Total Ion Chromatogram; DHA: Docosa Hexaenoic Acid; EPA: Eicosa Pentaenoic Acid; DHS: Dynamic Headspace

Abstract| Introduction| Results and Procedure| Conclusion| References|