Cited by 103Analytical Chemistry and ChromatographyFood Nutrient Composition and Product DevelopmentAnalytical chemistry methods development

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A rapid gas chromatographic method for direct determination of short-chain (C2–C12) volatile organic acids in foods

Yang, Ming-Hua, Choong, Youk-Meng·2001·Food Chemistry

DOI 10.1016/s0308-8146(01)00211-4

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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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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)
DOI: 10.1016/s0308-8146(01)00211-4
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
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
Topics: Physical Sciences › Chemistry › Analytical Chemistry › Analytical Chemistry and Chromatography
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
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

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A rapid gas chromatographic method for direct determination of short-chain (C2–C12) volatile organic acids in foods

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