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2. Paradiso V.M., Trani A., Summo C., Caponio F. (2008). An effort to improve the shelf-life ofbreakfast cereals using natural mixed tocopherols. J. Cereal Sci. 47, 322-330.An experimental investigation was carried out with the aim to appraise the effects of natural tocopherols on thelipid oxidation in extruded breakfast cereals. Corn flakes produced on industrial scale, added and not with tocopherols,stored in commercial packing under shelf conditions, were compared by sensory evaluation and analysesof volatile compounds and of triacylglycerol polymerization products. The sensory evaluation showed the effectivenessof tocopherols in limiting the development of off-flavour during storage. The analysis of the volatilecompounds, specially focused on the secondary products of the lipid oxidation, showed that the antioxidant activityof tocopherols limited the evolution of the headspace towards a more intense oxidation, notably the furtheroxidation of hexanal into hexanoic acid (that reached 32% and 15% in the flakes respectively without and withadded tocopherols, after 360 days). The percentage of hexanoic acid in the headspace resulted positively correlatedwith almost all the descriptors of the defect considered for the sensory evaluation. The analysis of the triacylglycerolpolymerization products confirmed the inhibiting action of tocopherols on the lipid oxidative degradation.3. Paradiso V.M., Summo C., Pasqualone A., Caponio F. (2009). Evaluation of different naturalantioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes.Food Chem. 113, 543-549.Different types of natural antioxidants (tocopherols – alone, in two different doses, or combined with ascorbicacid – and a rosemary extract) were employed in the production of corn flakes, to select the most effective onesfor achieving low levels of volatile lipid oxidation products, related to off-flavours, after long-term storage. Sampleswere submitted to SPME/GC/MS and sensory analyses. Multivariate analysis elucidated the contribution ofthe volatile compounds to the sensory properties of corn flakes. Under the experimental conditions, tocopherolsconferred better antioxidant activity than did rosemary extract, leading to low levels of off-flavour compounds,with a further improvement provided by the synergistic activity of ascorbic acid. This could be attributed to interfacialand phase partitioning phenomena involving antioxidants, depending on their lipo- or hydrophilicity, inheterogeneous food products. Acids, n-alkanols, lactones and some aldehydes appeared to have a considerableinfluence on the intensity of the off-flavours.4. Paradiso V.M., Summo C., Gomes T., Pasqualone A., Caponio F. (2008). Sensory evaluationand statistical analysis to assess the changes during storage in extruded cereals. Shelf LifeInternational Meeting, Ischia, 25-27 giugno 2008. Ital. J. Food Sci. Special Issue, pp. 33-36.Sensory evaluation by a semi-trained panel and statistical analysis of data were carried out to evaluate the organolepticproperties of corn flakes during storage and the effect of adding ascorbic acid or tocopherols. The obtainedresults allowed to evaluate the effects of storage and of added antioxidants on odour and flavour of cornflakes, pointing out that tocopherols are more effective than ascorbic acid in preventing off-odours and offflavours.Moreover, statistical analysis revealed to be a powerful tool allowing to approach sensory analysis evenwhen semi-trained, small panels are involved.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it5