According to Kalsec Inc., a study conducted by its global analytical, applications and research and development team and confirmed by a Kalsec trained sensory panel, shows that the addition of Kalsec antioxidants to baked goods helps maintain their fresh aromas and flavors. In the study, adding natural antioxidants to baked and extruded goods, such as cookies and bars, resulted in a 50% reduction in hexanal values compared to the control. Hexanal is a known marker for oxidation and an indication of the formation of off-flavors and aromas that result in shorter shelf life.