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Solvent Desorption Dynamic Headspace Method for Diacetyl and Acetoin in Buttermilk
Author(s) -
RANKIN SCOTT A.,
BODYFELT FLOYD W.
Publication year - 1995
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.1365-2621.1995.tb04556.x
Subject(s) - acetoin , diacetyl , chemistry , acetic acid , chromatography , food science , organic chemistry , fermentation
Major buttermilk volatiles recovered included diacetyl, acetic acid, and acetoin. Detection limits were diacetyl 0.2 and acetoin 2.0 μg/g. Mean percent recoveries were 112% for diacetyl and 8.08% for acetoin. Normalized detector responses were linear over the range of concentrations tested (R 2 > 0.999) for diacetyl and acetoin. Percent relative standard deviations from quadruplicate analysis of 7‐day‐old buttermilk were <8% for diacetyl, acetoin, and acetic acid. The method enabled quantitative estimation of diacetyl and acetoin in <30 min, including sample preparation time.