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Identification of Styrene and Hexanol During Baking of Sweetpotato Bread in a Closed Chamber

Journal Article
2008-01-2176
ISSN: 1946-3855, e-ISSN: 1946-3901
DOI: https://doi.org/10.4271/2008-01-2176
Published June 29, 2008 by SAE International in United States
Identification of Styrene and Hexanol During Baking of Sweetpotato Bread in a Closed Chamber
Sector:
Citation: Hathorn, C., Bovell-Benjamin, A., Bazemore, R., and Yoon, Y., "Identification of Styrene and Hexanol During Baking of Sweetpotato Bread in a Closed Chamber," SAE Int. J. Aerosp. 1(1):537-542, 2009, https://doi.org/10.4271/2008-01-2176.
Language: English

Abstract:

The objective of the study was to quantify styrene and hexanol generated during the baking of a model sweetpotato bread (SPB) using three different sorbent based tubes. Volatiles were trapped from the ambient air and Gerstel TDU tubes packed with PDMS foam, Tenax and Carbopack B. The average mass of styrene from Tenax absorption tubes was 26.99 μg. The average mass of hexanol desorbed from the Tenax absorbent tubes was 6.2 μg. Considering the low amount of styrene and hexanol emitted from the SPB, it is believe that it is not enough to pose harm to the human body.

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