A rapid gas chromatographic method for direct determination of short-chain (C2–C12) volatile organic acids in foods
Abstract
A simple, rapid and accurate GC analytical method for direct quantification of short-chain volatile organic acids in liquid foods was established. Hydrophilic 1,3-butanediol was selected as the internal standard. Thirteen volatile organic acids including acetic, propionic, isobutyric, butyric, isovaleric, valeric, caproic, heptanoic, caprylic, capric, lauric, lactic and levulinic acids were simultaneously determined with detection limits 0.025-1 ng. The recovery rates of tested acids from fruit juice and vinegar were 92-109% with coefficients of variation below 9.4%. The contents of volatile organic acids in 37 commercial liquid food samples were determined.
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All volatile short chain acids affect total acidity in acetic fermentation but acetic acid remains the main acid produced with propionic and butyric acids in very low yields.
“Yang and Choong (2001) also agree that all volatile short chains acids affect total acidity in acetic fermentation but acetic acid remains the main acid produced with Propionic acid and butyric acid in very low yields.”
From Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine (2015) · cites this paper as Yang and Choong (2001)
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- Authors
- Yang, M.-H., & Choong, Y.-M.
- Corresponding author
- Choong, Youk-Meng
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2001-10
- Volume
- 75
- Issue
- 1
- Pages
- 101-108
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2087936223
- Cited by
- 103
- References
- 16
- Citations by year
- 2026: 3 · 2024: 3 · 2023: 5 · 2022: 1 · 2021: 2 · 2020: 6 · 2019: 7 · 2018: 5 · 2017: 11 · 2016: 2 · 2015: 6 · 2014: 5 · 2013: 5 · 2012: 6
- FWCI
- 0.57
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Spectroscopy › Analytical Chemistry and Chromatography
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Physical Sciences › Chemistry › Analytical Chemistry › Analytical chemistry methods development
- Keywords
- food volatiles, simultaneous determination, acetic acid, propionic acid, branched-chain fatty acids, lactic acid, levulinic acid, fruit juice, vinegar
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
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