Considerations for using HS vs SPME. Hexanal Formation in Grain Products

Wheat in a field.

As grain products begin to age, they oxidize. One of the products of this oxidation is Hexanal. 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.

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