Abstract
SummaryFTIR spectroscopy has been evaluated for the sensory shelf‐life (SSL) definition of packaged hamburger buns. The samples were analysed from the production up to 90 days of storage. Chemical, microbiological, qualitative descriptive sensory analysis (QDA) and consumer test were carried out and the results were compared with those obtained by FTIR analyses. Survival analysis in agreement with the QDA and cut‐off method defined a ‘best before date’ as not more than 20 days. The statistical elaboration of ATR–FTIR data gave results in agreement with those from hedonic and analytical sensory analyses. Hence, FTIR spectroscopy has been able to quickly draw a profile of the hamburger buns, detecting differences throughout the shelf‐life period in agreement with time‐consuming and/or expensive analyses. The study evidence that FTIR spectroscopy could be easily used in the bakery industry for SSL monitoring, reducing costs and time of analysis.
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