Preparation of Methyl Esters of Fatty Acids for Gas-Liquid Chromatography.  Quantitative Comparison of Methylation Techniques

Vorbeck, Marie L.; Mattick, L. R.; Lee, F. A.; Pederson, Carl S.

doi:10.1021/ac60179a019

Cited by 110 publications

(32 citation statements)

References 20 publications

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“…The amounts of the various acids were calculated by triangulation from the peak areas. Previous work from this laboratory (Vorbeck et al, 1961) has shown a molar-area relationship for the ionization detector used. The standard deviation of the method is -C 0.32%.…”

Section: Introductionmentioning

confidence: 95%

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Volatile Flavor of Sauerkraut.^a,^b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor

Vorbeck

Mattick

Lee

et al. 1961

Journal of Food Science

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SUMMARY A method is presented for gas chromatographic identification of the chain length and structure of methyl esters of lower‐molecular‐weight fatty acids. The chemical identity of the “cheese‐like” off‐odor of sauerkraut was established. Abnormally high concentrations of n‐propionic, n‐butyric, and n‐caproic acids were found in samples of kraut that had been graded low because of this off‐odor defect. A very poor sample that had been discarded, contained isobu‐tyric and isovaleric acids in addition to n‐propionic, n‐butyric, n‐valeric, and n‐caproic acids. In this sample, n‐butyric acid was found in the largest concentration—103 ppm.

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Section: Introductionmentioning

confidence: 95%

“…The ether extract was concentrated in a stream of nitrogen at 4°C. The fatty acids were converted to the corresponding methyl esters by reaction with diazomethane (Vorbeck et al, 1961).…”

Section: Introductionmentioning

confidence: 99%

Volatile Flavor of Sauerkraut.^a,^b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor

Vorbeck

Mattick

Lee

et al. 1961

Journal of Food Science

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“…Neutral lipid extracts prepared by counter-current distribution were subjected to methanolysis using BF 3 /methanol and converted to methyl esters as described by Vorbeck et al (1961). Fatty acid methyl esters were analysed by gas chromatography (GC).…”

Section: Analysis Of Fatty Acidsmentioning

confidence: 99%

Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain

Rupčić

Jurešić

2010

World J Microbiol Biotechnol

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The neutral lipid fraction of the aerobically grown starter yeast culture of a Saccharomyces cerevisiae brewing strain, and three-first recycled yeast generations exposed to multiple stress factors during beer fermentation was studied. No pronounced changes in the cellular neutral lipid content between the non-stressed starter and stressed recycled cells were found. However, it was found that recycled yeast generations modulate their neutral lipid composition during fermentation. The ergosterol content was increased at the expense of steryl esters (SEs) and squalene, which resulted in a higher ergosterol/SEs molar ratio and a slightly higher ergosterol/squalene molar ratio. In addition, the proportion of unsaturated fatty acids, mainly palmitoleic acid increased in the neutral lipid fraction of the stressed recycled yeast generations. These results suggest that some specific neutral lipid species and fatty acids stored in the neutral lipid fraction are involved in the adaptive response of the brewer's yeast to stressful fermentation conditions. The striking finding was a high squalene content in the neutral lipid fraction of both the starter yeast culture and recycled yeast generations (22.4 vs. 19-20%, respectively), implying a possible biotechnological exploitation of this biologically active molecule from the yeast biomass.

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“…They reported quite large differences in the amount of FAs determined, as well as in the amounts of interfering compounds. Most of the common methylation techniques have been used since the late 1950s [8]. They differ in a mechanism of reaction, concentration of reagent used, optimal reaction time and possible interferences formed during derivatization [9,10].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of four derivatization methods for the analysis of fatty acids from green leafy vegetables by gas chromatography

Topolewska

Czarnowska

Haliński

et al. 2015

Journal of Chromatography B

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Preparation of Methyl Esters of Fatty Acids for Gas-Liquid Chromatography. Quantitative Comparison of Methylation Techniques

Cited by 110 publications

References 20 publications

Volatile Flavor of Sauerkraut.^a,^b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor

Volatile Flavor of Sauerkraut.^a,^b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor

Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain

Evaluation of four derivatization methods for the analysis of fatty acids from green leafy vegetables by gas chromatography

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Preparation of Methyl Esters of Fatty Acids for Gas-Liquid Chromatography. Quantitative Comparison of Methylation Techniques

Cited by 110 publications

References 20 publications

Volatile Flavor of Sauerkraut.a,b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor

Volatile Flavor of Sauerkraut.a,b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor

Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain

Evaluation of four derivatization methods for the analysis of fatty acids from green leafy vegetables by gas chromatography

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Product

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Volatile Flavor of Sauerkraut.^a,^b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor

Volatile Flavor of Sauerkraut.^a,^b Gas Chromatographic Identification of a Volatile Acidic Off‐Odor