Rapid Approach to Determine Propionic and Sorbic Acid Contents in Bread and Bakery Products Using 1H NMR Spectroscopy

The food additive sorbic acid is considered as an effective preservative for certain cereal products, and propionic commonly added in bakery wares, e.g., bread fine wares. aim of this study was to develop validate a new nuclear magnetic resonance spectroscopy (1H NMR) method the routine screening quantification acids several products quality control purposes. Results showed that none screened samples contained higher concentrations than regulatory maximum limits. However, some samples, labelling preservatives lacking or they were used categories, which use not approved. It can be concluded developed NMR products.