Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using <sup>1</sup>H NMR Spectroscopy

Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using <sup>1</sup>H NMR Spectroscopy

The food additive sorbic acid is considered as an effective preservative for certain cereal products, and propionic acid is commonly added in bakery wares, e.g., bread and fine bakery wares. The aim of this study was to develop and validate a new nuclear magnetic resonance spectroscopy (<sup>1...

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Bibliographic Details
Main Authors: Marwa Scharinger, Marcel Kuntz, Andreas Scharinger, Jan Teipel, Thomas Kuballa, Stephan G. Walch, Dirk W. Lachenmeier
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
bread
NMR spectroscopy
propionic acid
quality control
sorbic acid
Online Access:https://www.mdpi.com/2304-8158/10/3/526

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