FTIR spectroscopy vs. sensory analyses for the sensory shelf‐life definition of hamburger buns

FTIR spectroscopy has been evaluated for the sensory shelf-life (SSL) definition of packaged hamburgerbuns. The samples were analysed from the production up to 90 days of storage. Chemical, microbiologi-cal, qualitative descriptive sensory analysis (QDA) and consumer test were carried out and the resultswere compared with those obtained by FTIR analyses. Survival analysis in agreement with the QDA andcut-off method defined a ‘best before date’ as not more than 20 days. The statistical elaboration of ATR–FTIR data gave results in agreement with those from hedonic and analytical sensory analyses. Hence,FTIR spectroscopy has been able to quickly draw a profile of the hamburger buns, detecting differencesthroughout the shelf-life period in agreement with time-consuming and/or expensive analyses. The studyevidence that FTIR spectroscopy could be easily used in the bakery industry for SSL monitoring, reduc-ing costs and time of analysis