Publications by authors named "Silvia Mallia"
Matrix-based certified reference materials (CRMs) play a central role in the analysis of food contaminants for ensuring measurement accuracy and comparability, as they exhibit the same matrix effects during sample preparation and measurement as the food sample under investigation. However, the availability of such CRMs is still limited. This is also true for matrix CRMs containing polycyclic aromatic hydrocarbons (PAHs), for which maximum levels in food are set in the EU by the Commission Regulation (EU) 2023/915 and in Switzerland by the regulation SR 817.
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- Dairy products enriched in unsaturated fatty acids (UFA) and conjugated linoleic acids (CLA) offer better nutritional value and potential health benefits, but they can develop off-flavors during storage due to oxidation.
- This study analyzed the odorants present in UFA/CLA-enriched butter versus conventional butter over time, identifying key volatile compounds associated with different flavors.
- Results indicated that after storage, UFA/CLA-enriched butter had higher concentrations of certain odorants, and its richer vitamin content may help reduce oxidation compared to conventional butter.