Separation of diacetyl, acetoin, and 2,3-butylene glycol by salting-out chromatography

Speckman, R. A.; Collins, E. B.

doi:10.1016/0003-2697(68)90269-8

Cited by 35 publications

(15 citation statements)

References 5 publications

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“…Diacetyl and acetoin were separated by salting-out chromatography. 21 Analytical grade Dowex 1-X8, anion exchange resin, 200-400 mesh range (Sigma Chemical Com pany Ltd.) was washed alternately in 1-n NaOH and 1-n HC1. The column (2-4 cm int.…”

Section: Methodsmentioning

confidence: 99%

THE INFLUENCE OFHAFNIA PROTEA (OBESUMBACTERIUM PROTEUS)ON BEER FLAVOUR

Priest

Hough

1974

Journal of the Institute of Brewing

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Numerous strains of Hafnia protea (originally Obesumbacterium proteus) were grown in brewer's wort in the absence and presence of Saccharomyces cerevisiae. The presence of H. protea gave rise to increased levels of n‐propanol, isobutanol, isopentanol, dimethyl sulphide, dimethyl disulphide and 2,3‐butanediol in finished beer. Concentrations of dimethyl sulphide and dimethyl disulphide varied according to the bacterial strains, but the increased levels of fusel alcohols and 2,3‐butanediol were strain‐independent.

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Section: Methodsmentioning

confidence: 99%

THE INFLUENCE OFHAFNIA PROTEA (OBESUMBACTERIUM PROTEUS)ON BEER FLAVOUR

Priest

Hough

1974

Journal of the Institute of Brewing

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“…Amongst the different metabolites produced, diacetyl is one of the most interresting because it gives the fermented products a typical nutlike flavour. The first step of the formation of diacetyl from pyruvic acid involves a pyruvate decarboxylase that produces acetaldehyde-TPP complex (Speckman and Collins 1968). From this complex, two different paths leading to acetoin and diacetyl formation have been described: (i) a minor one processing through acetyl-CoA condensation with acetaldehyde-TPP complex directly leading to diacetyl formation (Speckman and Collins, 1968and 1973, Verhue and Tjan, 1991;…”

Section: Introductionmentioning

confidence: 99%

Kinetic study of the chemical reactivity of ?-acetolactate as a function of pH in water, and in fresh and fermented culture media used for Lactococcus lactis spp. lactis bv. diacetylactis cultivation

et al. 1996

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Spontaneous oxidative decarboxylation of a-acetolactic acid (ALA) to diacetyl has been assessed under anaerobiosis as a function of pH in water, and in fresh and filtered Lactococcus lactis spp. lactis bv. diacetylactis SD 933 fermented culture media. Whatever the reaction medium, ALA was shown to be potentially reactive, depending on the pH of medium. Diacetyl production mechanism by this strain is discussed on the basis of these kinetic data.

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“…Methods have been described to quantify diacetyl and acetoin by GLC by separation prior to quantification and/or after oxidation of acetoin to diacetyl. Diacetyl and acetoin have been separated by anion exchange (Speckman and Collins 1968) and extracted with ethyl acetate containing diethyl ether (Lee and Drucker 1975) or methylene chloride (McKay and Baldwin 1974). Separation and quantification of diacetyl and acetoin by GLC was described by Montville er af.…”

Section: Introductionmentioning

confidence: 99%

Gas Chromatographic Detection of Diacetyl in Orange Juice

Parish

Braddock

Wicker

1990

Journal of Food Quality

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A GLC method was developed for detection of diacetyl(2,3-butanedione) and acetoin (3-hydroxy-2-butanone) in orange juice. Retention times for diacetyl and acetoin were 2.8 + 0.03 and 6.8 + 0.02 min, respectively. Concentration by distillation was essential to detect small quantities by GLC of diacetyl but was ineffective for acetoin. A linear response of diacetyl concentration to peak area was observed between 0.05 and 0.5 ppm. The peak areas at 0.05 and 0.5 ppm diacetyl were 1242 t 203 and 20142 ? 1120, respectively. Elevating the column temperature and decreasing the carrier gas Jlow rate, increased the limit of detection for acetoin from 2100 ppm to a10 ppm, but diminished the resolution of the diacetyl peak from juice volatiles.

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Separation of diacetyl, acetoin, and 2,3-butylene glycol by salting-out chromatography

Cited by 35 publications

References 5 publications

THE INFLUENCE OFHAFNIA PROTEA (OBESUMBACTERIUM PROTEUS)ON BEER FLAVOUR

THE INFLUENCE OFHAFNIA PROTEA (OBESUMBACTERIUM PROTEUS)ON BEER FLAVOUR

Kinetic study of the chemical reactivity of ?-acetolactate as a function of pH in water, and in fresh and fermented culture media used for Lactococcus lactis spp. lactis bv. diacetylactis cultivation

Gas Chromatographic Detection of Diacetyl in Orange Juice

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