Oxidation of Hexanal in Grain Products
The oxidation of grain products occurs as grain products begin to age. Hexanal contributes to the green, grassy odor in food and can ruin a good morning when breakfast takes on an unpleasant taste. The amount of Hexanal in foods is one indicator of the expiration date. This study will examine the formation of Hexanal over time as cereal ages.
Hexanal is known in the food and flavor industry for its green, grassy odor and can be present at very low concentrations in assorted foods. However, due to its extremely low odor threshold, the unwanted formation of Hexanal in grain products can be of concern.
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