ArticleFoods (Basel, Switzerland)2023
Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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Who cites it
9 citing papers in PubMed.
- Volatile Compound Profile as a Biomarker of the Ripening Stage of Cornelian Cherry Fruits.Molecules (Basel, Switzerland) · 2026Article
- Development of Gluten-Free Biscuits From Rice Flour-Pineapple Stem Starch Blends: Physicochemical Properties, In Vitro Starch Digestibility, Estimated Glycemic Index, Sensory Evaluation, and Storage Stability.Food science & nutrition · 2026Article
- Impact of Sucrose Replacement on Physicochemical Properties of Whole-Wheat Biscuits.Foods (Basel, Switzerland) · 2026Article
- Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response.Foods (Basel, Switzerland) · 2026Article
- Effects of Gingerbread Cookie Enrichment with Native and Supercritical COFoods (Basel, Switzerland) · 2026Article
- Comparative analysis of the aroma characteristics ofFood chemistry: X · 2026Article
- Unraveling the Relationship between Key Aroma Compounds and Sensory Characteristics of Cherry-Red Tobacco.ACS omega · 2025Article
- Exploring the Potential of Yellow Mealworm (Foods (Basel, Switzerland) · 2024Article
- Unveiling the Chemistry of Citrus Peel: Insights into Nutraceutical Potential and Therapeutic Applications.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Excessive consumption of simple sugars is responsible for non-communicable diseases such as obesity, cardiovascular diseases, and diabetes. Xylitol has anticarcinogenic, prebiotic-like characteristics and a lower glycaemic index and caloric value than sugars, which makes it a valuable alternative sweetener. The aim of this study was to examine the effects of storage of volatile compounds and sensory profiles of cookies containing xylitol as a sucrose alternative or sucrose by applying solid-phase microextraction gas chromatography/mass spectrometry and quantitative descriptive analysis. The volatile compound profiles of both kinds of cookies were similar, especially regarding markers of Maillard reactions (Strecker aldehydes, pyrazines) and unfavourable compounds (aldehydes, hydrocarbons, and organic acids). Throughout the period of storage lasting 0-9 months, the total content of hydrocarbons was stable and averaged 10.2% in xylitol cookies and 12.8% in sucrose cookies; their storage for 12 months significantly (
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