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Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC) |
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| Authors: | Ni Yang Ian D. Fisk Robert Linforth Keith Brown Stuart Walsh Sacha Mooney Craig Sturrock Joanne Hort |
| Affiliation: | 1. Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire, LE12 5RD, UK 2. Aromco Ltd, Bell Farm Industrial Park Nuthampstead, Hertfordshire, SG8 8ND, UK 3. Division of Agricultural and Environmental Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK |
| Abstract: | The influence of flavour solvent, propylene glycol (PG) and triacetin (TA), was investigated on the micro-structure (as measured by X-ray micro-Computed Tomography, X-ray μCT) and aroma compound distribution (as measured by HPLC) within shortcake biscuits. X-ray μCT scanning showed biscuits made with PG had smaller pores and higher porosity than biscuits made with TA. Vanillin distribution across the biscuits was not homogeneous and was found at higher concentrations in the centre of the biscuits than the edge or bottom. The baked aroma compound 5-hydroxymethyl-furfural (HMF) was present at higher concentrations at the surface of the biscuits where Maillard chemistry is presumed to occur at its highest rate. The type of solvent had a significant effect on the total concentration and distribution of aroma compounds (p? |
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