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Acetaldehyde Determination in Fermented Food Products by Direct 2,4‐Dinitrophenylhydrazine Derivatization, Extraction and High Performance Liquid Chromatography
Author(s) -
SCHMIDT R. H.,
DAVIDSON S. M.,
BATES R. P.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb03537.x
Subject(s) - derivatization , acetaldehyde , chromatography , chemistry , wine , extraction (chemistry) , high performance liquid chromatography , gas chromatography , distillation , ethanol , organic chemistry , food science
Data obtained for acetaldehyde analysis of yogurt and wine by direct 2,4‐dinitrophenylhydrazine (DNPH) derivatization and extraction are compared to those obtained by distillation and DNPH derivatization. Separation and analysis of acetaldehyde 2,4dinitrophenylhydrazone (DNP) was by reverse phase high performance liquid chromatography (HPLC). Higher precision was obtained with the direct derivatization extraction technique than for the distillation derivatization technique. Data obtained by the direct derivatization extraction technique for acetaldehyde in commercial yogurt samples had less viriability than those for wine.