Method for the Quantitative Analysis of Volatile Free and Total Branched-Chain Fatty Acids in Cheese and Milk Fat
Open Access
- 1 August 1990
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 73 (8) , 1988-1999
- https://doi.org/10.3168/jds.s0022-0302(90)78877-7
Abstract
No abstract availableKeywords
This publication has 33 references indexed in Scilit:
- Mass spectra of butyl esters of volatile branched-chain and other fatty acids occurring in milkfat and meat lipidsJournal of Food Composition and Analysis, 1989
- Comparison of Four Methods for the Dimethylacetal‐free Formation of Fatty Acid Methyl Esters from Phospholipids of Animal OriginJournal of Food Science, 1988
- Determination of fatty acids in butter fat using temperature-programmed gas chromatography of the butyl estersFood Chemistry, 1986
- Statistical Correlation of Quantitative Flavor Intensity Assessments and Individual Free Fatty Acid Measurements for Routine Detection and Prediction of Hydrolytic Rancidity Off‐Flavors in ButterJournal of Food Science, 1983
- A method for the quantitative determination of individual free fatty acids in milk by ion exchange resin adsorption and gas-liquid chromatographyJournal of Dairy Research, 1983
- Unusual fatty acids with specific odor from mature male goat.Agricultural and Biological Chemistry, 1981
- Differences in the proportions of branched-chain fatty acids in subcutaneous triacylglycerols of barley-fed ruminantsBritish Journal of Nutrition, 1978
- Enhancement of cheese flavors with microbial esterasesBiotechnology & Bioengineering, 1976
- Seasonal variations in the composition and thermal properties of New Zealand milk fat: I. Fatty-acid compositionJournal of Dairy Research, 1973
- Influence of Free Fatty Acids on Sweet Cream Butter FlavorJournal of Food Science, 1969