Quantitative and predictive modelling of lipid oxidation in mayonnaise

In the food industry, the oxidative stability mayonnaise is typically assessed by accelerated shelf-life tests. Even under accelerated conditions (50C), it can take weeks before the onset of volatile off-flavor (aldehydes) can be observed. To enable earlier assessment of compromised shelf life a predictive model for aldehyde generation was developed. The model was based on formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes. Under accelerated conditions (50C) hydroperoxide concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). The time at which CCLOOH was reached was hypothesized to be related to the onset of aldehyde generation. We further hypothesized that long-term LOOH-generation could be predicted from formation kinetics in the first days. These hypotheses were tested using the semi-empirical Foubert model to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. From the prediction of long-term LOOH generation, the onset of aldehyde generation could be predicted. In addition, model parameters could be used to recognize antioxidant mechanisms at play.