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Vanillin: More than a flavouring agent—a potent antioxidant
Author(s) -
Burri Josef,
Graf Manfred,
Lambelet Pierre,
Löliger Jürgm
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740480107
Subject(s) - vanillin , food science , ingredient , chemistry , flavour , antioxidant , food additive , polyunsaturated fatty acid , organic chemistry , fatty acid
Vanillin is probably the most widely used flavouring agent for sweet foods such as biscuits, desserts, ice cream etc. It has been argued, however, that vanillin is used not only as a flavouring ingredient but also to mask undesirable off‐flavours developed during storage by products susceptible to oxidative degradation. This paper shows that vanillin not only adds its pleasant flavour note, but also acts as an antioxidant in complex foods containing polyunsaturated fatty acids. It is shown that the keeping quality of precooked dried cereal flakes was considerably increased by the addition of 0·01–0·5% (on a dry matter basis) of vanillin.