Aldehydes as markers for the shelf life of crackers

Abstract

Crackers containing high fat content are prone to lipid oxidation and therefore there is a necessity to monitor substances typical for rancidity development. Gas chromatographic analysis of volatile compounds has been widely used as a method for monitoring the food deterioration. Five aldehydes selected as markers for lipid oxidation, present in freshly baked and stored crackers with high fat content are determined in this paper. Proposed method accomplishes the requirements for the method selectivity, precision, sensitivity and accuracy needed for the determination of aldehydes. Since the available literature data are limited these results represent a contribution to the lipid oxidation measurement in bakery products.