Simple Quantification of Lactones in Milk Fat by Solvent Extraction Using Gas Chromatography–Mass Spectrometry

Obi, Junji; Yoshinaga, Kazuaki; Tago, Arisa; Nagai, Toshiharu; Yoshida, Akihiko; Beppu, Fumiaki; Gotoh, Naohiro

doi:10.5650/jos.ess18039

Cited by 14 publications

(12 citation statements)

References 26 publications

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“…Finally, interesting results were obtained from the identification of lactones. These VOCs can be released from hydroxylated FFAs by enzymatic reaction or induced by a heating process [40]. Lactones, such as δ-decalactone and δ-dodecalactone, which resulted significantly lower in EG samples, are reported to be associated with very pronounced fruity notes, although they have been found to also contribute to cheese (the buttery character) [41].…”

Section: Discussionmentioning

confidence: 99%

Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

Innosa

Ianni

Faccia

et al. 2020

Animals

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The aim of this study is to evaluate the physical, nutritional, and sensory properties of cheese obtained from goats fed a dietary supplementation with olive leaves (OL). Thirty Saanen goats were randomly allocated into two groups of 15 goats each, (1) a control group fed with a standard diet (CG), and (2) an experimental group (EG) fed an OL-enriched diet. The trial lasted for 30 days. The milk of each group was then collected and used to produce Caciotta cheese, which was analyzed at the beginning and at the end of the ripening period (60 days). The results showed a positive effect of dietary OL supplementation in improving the fatty acid profiles due to the significant increase of unsaturated fatty acids, mostly α-linolenic acid (C18:3 n-3), with the consequent reduction of the ω-6/ω-3 ratio, a condition commonly associated with an increased health functionality of food products. Moreover, improved oxidative stability was observed in cheese during ripening, a presumable consequence of the transfer into the milk of dietary bioactive compounds, mainly polyphenols of high biological value, and credited as a marked antioxidant potential. Furthermore, reduced lipolytic action was observed in 60-day ripened cheese, even if no significant changes in sensory properties were evidenced.

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Section: Discussionmentioning

confidence: 99%

Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

Innosa

Ianni

Faccia

et al. 2020

Animals

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“…Lactone content of the heat-treated samples was determined based on a procedure developed by Obi et al 21 . A 0.5 g sample was transferred to a screw-capped tube and mixed with 1 mL of methanol and 0.5 mL of a 30 μg/mL solution of δ-undecalactone in methanol as an internal standard.…”

Section: Analysis Of Lactone By Gc-msmentioning

confidence: 99%

“…The present study aimed to investigate free lactone composition of butter, fermented butter, and margarine in Japan. Lactones were analyzed by our developed method using gas chromatography-mass spectrometry GC-MS after solvent extraction 21 . In addition, the lactone potentials of butter, fermented butter, and margarine were estimated by analyzing the samples after heat treatment.…”

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confidence: 99%

Effects of Heat Treatment on Lactone Content of Butter and Margarine

et al. 2019

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IntroductionButter flavor can be attributed to a mixture of many volatile compounds. More than 230 volatile compounds have been identified as natural constituents of milk fat 1 . Among them, lactones are important compounds that impart flavor to butter and other dairy products. Therefore, these are used as flavor additives for the production of margarines to enhance their butter flavor. To date, many researchers have studied the lactone composition of milk fat. For instance, δ-decalactone as a coconut-like flavor of milk fat was identified by Keeny et al. 2 , and δ-decalactone and δ-dodecalactone were detected from the steam distillate of butter by Tharp et al. 3 . Boldingh et al. detected δ -o c t a l a c t o n e , δ -d e c a l a c t o n e , δ -d o d e c a l a c t o n e , δ-tetradecalactone, and smaller amounts of γ-lactones in milk fat as desirable contributors to the flavor of butter 4 .Siek et al. compared the aroma thresholds of the individual lactones, and reported the thresholds for δ-octalactone, δ-decalactone, δ-dodecalactone, and δ-tetradecalactone as 3.0, 1.4, 95.0, and 500 ppm in oil, respectively; the thresholds in water were 5 to 950 times lower than those in oil 5 . Although short chain lactones indicate lower thresholds Abstract: The lactone content of butter, fermented butter, and margarine was compared using gas chromatography-mass spectrometry. The main lactones in butters and fermented butters consisted of δdecalactone, δ-dodecalactone, δ-tetradecalactone, δ-hexadecalactone, and γ-dodecalactone. In contrast, the main lactones in margarines were δ-decalactone and δ-dodecalactone. The total lactone content in butters and fermented butters increased by approximately two-fold upon heat treatment, whereas, heat treatment did not affect the lactone content in margarine. The changes in lactone content caused by heat treatment were greater in fermented butters than in butters. These findings suggested that the fermentation process could increase lactone or lactone precursor content in butter.

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“…It is important to mention that yields of lactones reported in this study were determined in a semiquantitative manner since recovery rates for the lactones in the methanol extraction step were not studied. However, recovery rates of 90 to 100% have been reported for δ-C10, δ-C12, and δ-C14 from coconut and butter oil with a similar extraction method ( Obi et al, 2018 ) hence the reported yields can still be used for drawing meaningful conclusions and achieve the objectives of this study.…”

Section: Discussionmentioning

confidence: 89%

“…The method for lactone extraction from fermented grape seed oil was adapted from Obi et al (2018 ) where methanol was used for selectively extracting the lactones from coconut oil and melted butter against the triglycerides which often interfere with lactone analysis. Furthermore, having lactones in a volatile organic solvent like methanol enables concentrating lactones in smaller sample volume for efficient analysis in later stage of sample preparation.…”

Section: Methodsmentioning

confidence: 99%

Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil

Zia

Meng

et al. 2022

Food Chemistry: X

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Simple Quantification of Lactones in Milk Fat by Solvent Extraction Using Gas Chromatography–Mass Spectrometry

Cited by 14 publications

References 26 publications

Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

Effects of Heat Treatment on Lactone Content of Butter and Margarine

Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil

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