Abstract

This study reports an approach combining the use of tocols and fatty acids as variables to separate different bakery products with respect to the oil/fat used as ingredients. The tocol and fatty acid profiles were investigated in 12 biscuits prepared with different fats/oils. Based on different profiles, principal component analysis (PCA) was used to classify samples according to their fat/oil ingredients. The PCA found three components that are able to explain approximately 71% of total variance, and it proved useful in characterizing products. The tested approach was validated on 33 commercial bakery products prepared with different fats/oils to verify the information men-tioned on food labels.

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