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Comparison of Methods for Quantitation of Free Fatty Acids in Cheese
Author(s) -
IKINS W.G.,
KWAK H.S.,
ZINK G.S.,
JEON I.J.
Publication year - 1988
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.1365-2621.1988.tb07878.x
Subject(s) - chemistry , fatty acid , chromatography , extraction (chemistry) , biochemistry
A comparison of three relatively rapid methods of determining free fatty acids concentrations in cheese was performed by correlating the results with a more laborious but accurate gas chromatographic (GC) technique. Acid Degree Values were found to correlate poorly with the GC data, particularly for short chain fatty acids. Values obtained using a Copper Soap Method correlated closely with the GC data for total and long chain fatty acids, but did not correlate as well with short chain fatty acids levels. The Extraction‐Titration Method was found to be a simple and reliable technique that yielded values which correlate closely with short chain fatty acid concentrations.