TY - GEN
T1 - Streamlined analysis of short-, medium-, and long-chain free fatty acids in dairy products
AU - Cadwallader, Keith R.
AU - Singh, Tanoj K.
AU - Jerrell, John P.
PY - 2007
Y1 - 2007
N2 - In dairy products free fatty acids (FFAs) with fewer than ten carbon atoms can impart both desirable and undesirable (rancid) flavor notes, while long-chain FFAs are responsible for a soapy taste. The determination of FFAs in milk, cheese and other dairy products is particularly complicated owing to two main factors, i.e. FFAs (2 to 20 carbon atoms) represent <0.5% of total fat and many of the short-chain FFAs are extremely volatile. The best approach is to analyze short-chain FFAs (
AB - In dairy products free fatty acids (FFAs) with fewer than ten carbon atoms can impart both desirable and undesirable (rancid) flavor notes, while long-chain FFAs are responsible for a soapy taste. The determination of FFAs in milk, cheese and other dairy products is particularly complicated owing to two main factors, i.e. FFAs (2 to 20 carbon atoms) represent <0.5% of total fat and many of the short-chain FFAs are extremely volatile. The best approach is to analyze short-chain FFAs (
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U2 - 10.1021/bk-2007-0971.ch006
DO - 10.1021/bk-2007-0971.ch006
M3 - Conference contribution
AN - SCOPUS:36749057743
SN - 0841239681
SN - 9780841239685
T3 - ACS Symposium Series
SP - 111
EP - 122
BT - Flavor of Dairy Products
PB - American Chemical Society
ER -