Volatile markers of food oxidation – A GCMS approach

Friday, June 28, 2024 - 14:15

Universidade Católica - Porto

Rua de Diogo Botelho, 1327
4169-005 PORTO
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Please join us on June 28th starting at 14:15.
No need to register - just show up in EBI -100.

Carla Oliveira Calix is our guest speaker.

Understanding volatile markers of food oxidation aids in quality assessment and ensures better characterization of food and beverages products. Oxidation reactions, along with Maillard and/or caramelization reactions, promote a wide range of secondary compounds, including aldehydes, ketones, alcohols, esters, acids, and hydrocarbons. Of these compounds, aldehydes are considered the most important breakdown products, with low olfactory threshold values, and are the major contributors to the development of rancid off-flavors and odors. For this reason, new methodologies, using gas chromatography/mass spectrometry, are needed for the identification and quantification of these carbonyl compounds.