Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter

Macciola, Vincenzo; Candela, G.; Leonardis, Antonella De

doi:10.1016/j.foodcont.2007.08.014

Cited by 39 publications

(26 citation statements)

References 22 publications

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“…Kneifel et al (1992) and Xanthopoulos et al (1994) showed that the levels of acetaldehyde (2.0 to 41.0 mg kg ) in their samples. Previous studies indicated that the levels of diacetyl ranged from less than 1 mg kg -1 (Kneifel et al 1992;Ligor et al 2008) up to more than 40 mg kg -1 (Macciola et al 2008).…”

Section: Aroma Compoundsmentioning

confidence: 99%

Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains

Kılıç

Kankaya

2015

J Food Sci Technol

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Microbiological, physicochemical, aroma and organic acid characteristics of non-fat yoghurt incorporated with β-glucan and probiotic Lactobacillus plantarum strains (AB6-25, AC18-82 and AK4-11) combination as adjunct culture were investigated during a 21 day storage period at 4°C. Four treatment yoghurts contained 0.25, 0.5, 1 and 1.5 % β-glucan. Treatments also included probiotic combination and commercial culture. Treatments were compared with three controls produced containing commercial culture, commercial culture and probiotic combination, and commercial culture, Lactobacillus acidophilus and inulin. The results indicated that β-glucan promote the viability of lactobacilli. However, the addition of β-glucan (except 0.25 %) resulted in enhanced syneresis (P<0.05). In general, the use of 0.25 % β-glucan had no significant effect on pH, fat, protein and organic acid content of non-fat yoghurt. The results obtained from this research demonstrated that the use of 0.25 % β-glucan has no adverse effect on the characteristics of non-fat yogurt produced with probiotic combination.

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Section: Aroma Compoundsmentioning

confidence: 99%

Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains

Kılıç

Kankaya

2015

J Food Sci Technol

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“…The mean value (6.9 µg  g -1 ) of aceton (data shown in the previous paper) is markedly low in yoghurts when compared to the threshold in water (40.9 µg  g -1 ) (Molimard and Spinnler 1996). On the other hand, correlation coefficient of diacetyl, which is responsible for buttery flavor (Macciola et al 2008), was positive and significant with both acid taste (0.37, P < 0.05) and overall acceptability (0.53, P < 0.01). This could be attributable to the high mean content (5.1 µg  g -1 ) of diacetyl (data shown in the previous paper) when compared with threshold in water (0.2 µg  g -1 ) (Molimard and Spinnler 1996).…”

Section: Results and Discusionmentioning

confidence: 65%

Evaluation of sensory properties and their correlation coefficients with physico-chemical indices in Turkish set-type yoghurts

Güler¹,

Park²

2011

OJAS

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Sensory properties and physico-chemical parameters of 10 most popular brands of commercial set-type Turkish yoghurts were evaluated and correlation coefficients between the two indices were investigated. The results indicated that increases in volatile compounds (acetaldehyde, 2-butanone, 2-nanonane, ethyl acetate), titratable acidity, ash and fat contents inversely correlated with the overall acceptability score of the yoghurt. However, diacetyl, C 4 to C 12 free fatty acids, pH, whiteness index and texture positively correlated with overall acceptability of the yoghurt products. It was concluded that the acceptability of the Turkish set-type yoghurts is mainly governed by the fifteen volatile compounds as well as the physico-chemical properties determined. Thus, the overall acceptability of the yoghurts was not influenced by a single characteristic, but rather by complex in nature.

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“…The determination of diacetyl using the liquidliquid extraction procedure with acetone as a solvent was reported by Macciola et al, (2008). The same procedure for the simultaneous extraction of diacetyl and acetoin from butter samples was used in this study.…”

Section: Extraction Of Diacetyl and Acetoin From Butter Samplesmentioning

confidence: 99%

“…Acetone showed itself to be an optimal solvent for each compound, because the three compounds have a similar chemical structure, being ketones. According to Macciola et al, (2008) acetone also has a significant advantage in instantly precipitating milk proteins and colloids. We employed the method of Macciola for the extraction from karin butter samples.…”

Section: Analysis Of Analytes By Gc-msmentioning

confidence: 99%

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Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)

Gökçe¹,

Akdoğan²,

Divriklib³

et al. 2014

Grasas y Aceites

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SUMMARY:Commercial Karinyagi (traditionally named karin) is made of cows' milk cream and is produced by filling butter in cleaned sheep's rumen. The effect of butter storage in sheep's rumen on the production of diacetyl and acetoin was investigated. These compounds were determined by GC-MS and they are the typical butter flavor commonly found in fermented dairy products. The modified method for the simultaneous extraction of diacetly and acetoin from butter samples was accurate and precise. The recoveries of diacetyl and acetoin were 94.7 and 110.8%, respectively, while the detection limits were 1.83 and 0.51 mg·L -1 , respectively. The proposed method was applied for the monitoring of aroma compounds in Karin butter samples during different time intervals. The concentration of acetoin remained stable through 0-50 days while the concentration of diacetyl increased to 33.0 µg·g -1 up to 40 days and remained constant through 40-50 days. KEYWORDS: Acetoin; Butter; Diacetyl; GC/MSRESUMEN: Determinación simultánea de diacetilo y acetoína en mantequilla tradicional turca (Karin) almacenada en el rumen de oveja. El Karinyagi comercial (nombre tradicional Karin) está hecho de crema de leche de vaca, y producido llenando con mantequilla el rumen limpio de ovejas. Se ha investigado el efecto del almacenamiento de la mantequilla en el rumen de ovejas sobre la formación de diacetilo y acetoína. Estos compuestos son el típico flavor a mantequilla que se detecta comúnmente en los productos lácteos fermentados y han sido determinados mediante GC-MS. El método modificado para la extracción simultánea de diacetilo y acetoína en mantequilla resultó ser exacto y preciso y las recuperaciones de 94,7 y 110,8 % respectivamente, mientras que los límites de detección fueron 1.83 y 0,51 mg·L, respectivamente. El método propuesto se aplicó al control de compuestos aromáticos en Karin y muestras de mantequilla, durante diferentes intervalos de tiempo. La concentración de acetoína se mantuvo estable entre 0-50 días mientras que la concentración de diacetilo aumentó a 33,0 mg·g -1 hasta 40 días y se mantuvo constante entre 40-50 días. PALABRAS CLAVE: Acetoína; Diacetil; GC/MS; MantequillaCitation/Cómo citar este artículo: Gokce R, Akdogan A, Divriklib U, Elci L. 2014. Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep's rumen (Karinyagi). Grasas Aceites 65 (1): e010. doi: http://dx

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Rapid gas-chromatographic method for the determination of diacetyl in milk, fermented milk and butter

Cited by 39 publications

References 22 publications

Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains

Assessment of technological characteristics of non-fat yoghurt manufactured with prebiotics and probiotic strains

Evaluation of sensory properties and their correlation coefficients with physico-chemical indices in Turkish set-type yoghurts

Simultatenous determination of diacetyl and acetoin in traditional turkish butter stored in sheep’s rumen (Karinyagi)

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