The food industry is continuously looking for reliable methods useful to standardize different control parameters and has a direct interest into bitter‐tasting substances, either for the identification of negative off‐flavors or for the monitoring of a desired organoleptic quality. The exploitation of dedicated panel tests for sensory purposes is useful, but it suffers from limitations related to subjectivity, reproducibility, and number of analysis per day (Profile Attribute Analysis). On the contrary, sophisticated analytical solutions, such as HPLC, need trained personnel and are often too expensive or time consuming. The target of the present research work is the development of alternative techniques potentially able to detect taste molecular markers in bakery commodities, with particular attention to polyphenol detection. In particular, two different analytical approaches were developed and compared to a reference LC-MS protocol in order to detect the polyphenol concentration inside real food matrices like biscuits: FT-NIR and electroanalytical methods.

Determination of Polyphenols in Bakery Food Matrices with New Detection Methods / Pigani, Laura; Seeber, Renato; Bedini, A.; Dalcanale, E.; Suman, M.. - STAMPA. - 268:(2014), pp. 459-462. ((Intervento presentato al convegno 17th National Conference, Brescia, Italy, 5-7 February 2013 tenutosi a Brescia, Italy nel 5-7 February 2013 [10.1007/978-3-319-00684-0_88].

Determination of Polyphenols in Bakery Food Matrices with New Detection Methods

PIGANI, Laura;SEEBER, Renato;
2014

Abstract

The food industry is continuously looking for reliable methods useful to standardize different control parameters and has a direct interest into bitter‐tasting substances, either for the identification of negative off‐flavors or for the monitoring of a desired organoleptic quality. The exploitation of dedicated panel tests for sensory purposes is useful, but it suffers from limitations related to subjectivity, reproducibility, and number of analysis per day (Profile Attribute Analysis). On the contrary, sophisticated analytical solutions, such as HPLC, need trained personnel and are often too expensive or time consuming. The target of the present research work is the development of alternative techniques potentially able to detect taste molecular markers in bakery commodities, with particular attention to polyphenol detection. In particular, two different analytical approaches were developed and compared to a reference LC-MS protocol in order to detect the polyphenol concentration inside real food matrices like biscuits: FT-NIR and electroanalytical methods.
17th National Conference, Brescia, Italy, 5-7 February 2013
Brescia, Italy
5-7 February 2013
268
459
462
Pigani, Laura; Seeber, Renato; Bedini, A.; Dalcanale, E.; Suman, M.
Determination of Polyphenols in Bakery Food Matrices with New Detection Methods / Pigani, Laura; Seeber, Renato; Bedini, A.; Dalcanale, E.; Suman, M.. - STAMPA. - 268:(2014), pp. 459-462. ((Intervento presentato al convegno 17th National Conference, Brescia, Italy, 5-7 February 2013 tenutosi a Brescia, Italy nel 5-7 February 2013 [10.1007/978-3-319-00684-0_88].
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

Licenza Creative Commons
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11380/1061089
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 0
  • ???jsp.display-item.citation.isi??? ND
social impact