686. The fatty acids of butterfat and the volatile acids formed on oxidation

Autor:	J. C. Hawke
Rok vydání:	1957
Předmět:	Butterfat chemistry.chemical_compound Volatile fatty acids chemistry Formic acid Milk fat Glyceride Animal Science and Zoology General Medicine Food science Aeration Carbon number Food Science
Zdroj:	Journal of Dairy Research. 24:366-371
ISSN:	1469-7629 0022-0299
DOI:	10.1017/s0022029900008918
Popis:	1. Despite the presence of appreciable quantities of steam volatile fatty acids as glycerides in butterfat, no short-chain fatty acids with odd carbon number have been detected by gas-liquid chromatography of the acids.2. Mild oxidation of butterfat for short periods of time produces steam volatile fatty acids with odd carbon number. A large proportion of these acids was formic, with smaller proportions of propionic, valeric and nonanoic acids.3. The relative ease with which short-chain fatty acids are produced on oxidation of fats, points to the danger of contaminating naturally occurring fatty acids with extraneous acids.4. A total analysis of the fatty acids of New Zealand butterfat by gas-liquid chromatography compared well with similar analyses carried out by previous workers by means of esterfractionation analysis.
Databáze:	OpenAIRE
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