Comparison between novel and standard methods for analysis of free fatty acids in milk – Including relation to rancid flavour
| Autor: | Torben Larsen, Lars Wiking, Ulla Kidmose, Mette Marie Løkke, Anders Feilberg, Trine Kastrup Dalsgaard, Ulrik Kræmer Sundekilde |
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| Rok vydání: | 2017 |
| Předmět: |
Hexanoic acid
milk Chromatography analysis Chemistry 010401 analytical chemistry Flavour 0402 animal and dairy science 04 agricultural and veterinary sciences Standard methods Mass spectrometry 040201 dairy & animal science 01 natural sciences Applied Microbiology and Biotechnology Sensory analysis 0104 chemical sciences chemistry.chemical_compound lipids (amino acids peptides and proteins) Fourier transform infrared spectroscopy free fatty acid Food Science |
| Zdroj: | Wiking, L, Løkke, M M, Kidmose, U, Sundekilde, U K, Dalsgaard, T K, Larsen, T & Feilberg, A 2017, ' Comparison between novel and standard methods for analysis of free fatty acids in milk – Including relation to rancid flavour ', International Dairy Journal, vol. 75, pp. 22-29 . https://doi.org/10.1016/j.idairyj.2017.07.001 |
| ISSN: | 0958-6946 |
| DOI: | 10.1016/j.idairyj.2017.07.001 |
| Popis: | A range of analytic methods for quantifying free fatty acids (FFAs) in milk were compared and further correlated to rancid flavour detected by sensory analysis. Proton transfer reaction–mass spectrometry (PTR–MS) and 1 H nuclear magnetic resonance (NMR) spectrometry were introduced as novel methods for quantifying individual short chain FFAs. Gas chromatography–mass spectrometry (GC–MS) combined with in-solution derivatisation was used for quantifying all individual FFAs, and Bureau of dairy industries (BDI), acyl-CoA-synthetase–acyl-CoA oxidase (ACS–ACOD) assay, Fourier transform infrared spectroscopy were used to estimate the total FFA concentration in 28 milk samples. High correlations ( r between 0.76 and 0.86) to rancid off-flavour were found for all analytical methods, and all the individual FFAs were quantitatively inter-correlated. Furthermore, a high correlation was found between PTR–MS and GC–MS quantification of hexanoic acid. For the BDI method, the sensory thresholds rancid off-flavour in farm bulk milk were 1.95 mmol 100 g −1 fat. |
| Databáze: | OpenAIRE |
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