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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7405495 | PMC |
| http://dx.doi.org/10.1002/pon.5473 | DOI Listing |
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This study investigated the development of volatile compounds in the headspace of canned chicken noodle soup (and sought to develop appropriate testing methods). The primary objective of this study was to identify compounds in the soup that were responsible for the initiation of the corrosion in the cans. The long-term goal of these studies is to develop an efficient method to investigate how headspace volatile compounds in foods could cause corrosion defects in metal cans and how these could be corrected without undermining the quality and safety of the food.
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