Volatile markers of food oxidation – A GCMS approach

The Faculty of Biotechnology is holding open lecture on Volatile markers of food oxidation - A GCMS approach, with the participation of Carla Oliveira Calix on the 28 june, at 2:15 pm.

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.