Application of the SHS-GC-FID method and HPLC-DAD method in the prediction of the shelf-life of gluten-free cookies

Abstract

© 2017 SCS. The aim of this study was to compare the sensitivity of two analytical methods for the prediction of the shelf-life of unpacked and packed gluten-free rice-buckwheat cookies kept at ambient (23±1 °C) and elevated (40±1 °C) temperature during storage, namely the static headspace gas chromatographic method with flame ionisation detection (SHS-GC-FID) for volatile saturated aldehydes (propanal (C3), pentanal (C5), hexanal (C6), heptanal (C7) and octanal (C8)) and the HPLC method for malondialdehyde (MDA) determination. Both methods resulted in obtaining the same end-points of cookie shelf-life, i.e., 3 and 5 months for unpacked and packed cookies kept at elevated temperature, respectively, and 11 and 14 months for unpacked and packed cookies kept at ambient temperature, respectively. Two computational approaches, i.e., the second order polynomial (SOP) and artificial neural network (ANN) models, were used accordingly. The calculations of the contents of aldehydes and MDA could be predicted with an overall coefficient of determination of 0.722 using the ANN model compared to 0.312-0.773 for SOP models. According to sensitivity analysis, it might be suggested that the relevant parameter for the prediction of the end-point of cookie shelf-life is the MDA rather than the C3, C5, C6, C7 and C8 content.