The DOI matches its Crossref record; 15 of the 16 references it cites were found in a registry or an index.
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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“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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Zhao, G., NYMAN, M. E., & Jönsson, J. Å. (2005) · Biomedical Chromatography · doi:10.1002/bmc.580 · Cited by 531
A review of the analytical methods to determine organic acids in grape juices and wines
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Determination and identification of organic acids in wine samples. Problems and challenges
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Metadata
- 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 › 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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