Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing

Ni Yang, Joanne Hort, Robert Linforth, Keith Brown, Stuart Walsh, Ian D. Fisk

Index: Food Chem. 141(2) , 1354-60, (2013)

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Abstract

Highlights • Shortcake biscuits were manufactured with flavour solvent and vanillin. • Vanillin was lost during accelerated shelf life testing. • Oxidative breakdown products were generated during accelerated shelf life testing. • Biscuits were more stable when propylene glycol was replaced with triacetin.