Determination of Organic Acids, Sugars, Diacetyl, and Acetoin in Cheese by High-Performance Liquid Chromatography
Giuseppe Zeppa, Lorenza Conterno, Vincenzo Gerbi
Journal of Agricultural and Food Chemistry
Abstract
Sugars (lactose, glucose, and galactose), nonvolatile acids (citric, orotic, piruvic, lactic, ossalic, and hippuric), some free fatty acids (formic, acetic, propionic, butyric, isobutyric, valeric, and isovaleric), diacetyl, and acetoin were separated on an Aminex HPX-87H column using a simple isocratic HPLC method and identified by retention times with ultraviolet and refractive index detectors. With the proposed technique it is possible to evaluate the development of microbial fermentations and, at the same time, degree of cheese ripening.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
HPLC method separates sugars, nonvolatile acids, free fatty acids, diacetyl, and acetoin
“Sugars (lactose, glucose, and galactose), nonvolatile acids (citric, orotic, piruvic, lactic, ossalic, and hippuric), some free fatty acids (formic, acetic, propionic, butyric, isobutyric, valeric, an...”
HPLC method evaluates development of microbial fermentations and degree of cheese ripening
“With the proposed technique it is possible to evaluate the development of microbial fermentations and, at the same time, degree of cheese ripening”