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Cited by 13Food and Agricultural SciencesFood Chemistry and Fat AnalysisEdible Oils Quality and Analysis

Méthode d’extraction rapide des acides gras volatils libres des fromages

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BERDAGUE, J.-L.·1986·Le Lait
DOI 10.1051/lait:1986313
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Abstract

L'échantillon de fromage à analyser est homogénéisé mécaniquement après apport d'étalon interne dans une solution hydro-méthanolique à 10 % d'eau (V/V) acidifiée par 1 ml d'une solution aqueuse d'acide sulfurique à 6 % (V/V).Une brève centrifugation permet d'obtenir une phase liquide limpide contenant entre 50 et 70 % des acides gras volatils libres de C 2 à C 6 présents dans le fromage.Cette phase est neutralisée par une solution de soude en présence de phénol-phtaléine.Les savons ainsi obtenus sont séchés par évaporation sous vide ou à pression ambiante.Les cristaux de savons sont rassemblés et pulvérisés pour être analysés par chromatographie en phase gazeuse.La libération des C4 et CG supplémentaires par méthanolyse des glycérides et l'estérification d'acides gras volatils libres par formation de méthyl-esters sont minimisés par apport d'eau dans le mélange d'extraction.Cette technique permet de faire une extraction rapide des acides gras volatils du fromage de C2 à C6 compris, en vue de leur dosage par chromatographie en phase gazeuse. Mots clés: Fromage -Méthode d'extraction

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Registry

Crossref · 10.1051/lait:1986313

Cites

11 of 11 references verified0 citation errors · 0 not checkable

Statistics

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  • Camembert cheese contains all of the even-numbered carbon FFA, ranging from acetic to octadecanoic acid, isobutyric, and isovaleric acids.

    “Camembert cheese contains all of the evennumbered carbon FFA, ranging from acetic to octadecanoic acid, isobutyric, and isovaleric acids (3,17,63,64).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [17]

    The table in section E, “Application de la technique à divers types de fromages” (page not available), reports free fatty acids for a Camembert sample, including acetic acid (C2). The paper assesses acids only from C2 to C6, so it does not establish that Camembert contains every even-numbered acid through octadecanoic acid; the extracted table also does not clearly establish both named branched acids for Camembert. (LLM, conf=0.87)

    Experimental — accuracy not yet measured

  • Total propanoic and isobutyric acid concentrations in Camembert range between 0.3 and 13.7 mg/100 g.

    “According to Adda and Dumont ( 3) and Berdague ( 17), acetic acid concentrations ranging from 1.3 to 30 mg/100 g, butyric acid concentrations ranging from 3.5 to 20.6 mg/ 100 g, and total propanoic and isobutyric acid concentrations ranging between 0.3 and 13.7 mg/100 g are the most important quantitatively (Table 1).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [17]

    In section E, Table V reports volatile fatty acids for one Camembert sample in mg/100 g, including a propanoic-acid (C3) value of 4. It does not establish a Camembert range of 0.3–13.7 mg/100 g for the combined propanoic and isobutyric acids; the table’s flattened formatting also makes the isobutyric-acid entry unclear. No page number is available in our copy. (LLM, conf=0.78)

    Experimental — accuracy not yet measured

  • Acetic acid concentrations in Camembert range from 1.3 to 30 mg/100 g.

    “According to Adda and Dumont ( 3) and Berdague ( 17), acetic acid concentrations ranging from 1.3 to 30 mg/100 g, butyric acid concentrations ranging from 3.5 to 20.6 mg/ 100 g, and total propanoic and isobutyric acid concentrations ranging between 0.3 and 13.7 mg/100 g are the most important quantitatively (Table 1).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [17]

    Table V in section E (page not identified in our copy) lists 30 mg/100 g of C2, or acetic acid, for a chalky Camembert. It does not report 1.3 mg/100 g for Camembert or establish the claimed range. (LLM, conf=0.86)

    Experimental — accuracy not yet measured

  • Butyric acid concentrations in Camembert range from 3.5 to 20.6 mg/100 g.

    “According to Adda and Dumont ( 3) and Berdague ( 17), acetic acid concentrations ranging from 1.3 to 30 mg/100 g, butyric acid concentrations ranging from 3.5 to 20.6 mg/ 100 g, and total propanoic and isobutyric acid concentrations ranging between 0.3 and 13.7 mg/100 g are the most important quantitatively (Table 1).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [17]

    The 'Application de la technique à divers types de fromages' section lists one Camembert sample in its table of volatile fatty acids, but does not give a Camembert butyric-acid range. Searches for Camembert and the endpoints 3.5 and 20.6 mg/100 g found no passage stating the claimed range. Page numbers are unavailable in our copy. (LLM, conf=0.76)

    Experimental — accuracy not yet measured

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Cites

Flagged first, then by citations

Research works printed but not linked: 3

  1. [2]2. BAMFORD C.H., TEPPERC.F.H., 1972. Comprehensive chemieal ester formation and hydrolyse and related creations. Elsevier, Amsterdam, 10, 131, 142.
  2. [5]5. COCHRANEC.G., 1975. A review of the analysis. J. Chromatogr. Sci., 13, 440-447.
  3. [14]14. KUZDZAL-SAVOIE S., KUZDZAL W., 1974. L'analyse par chromatographie en phase gazeuse des acides gras volatils libres des fromages et l'appréciation organoleptique. Spectra 2000, 9, 62-66.

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Related

Authors
BERDAGUE, J.-L.
Venue
Le Lait
Publisher
EDP Sciences
Published
1986
Volume
66
Issue
3
Pages
233-246
ISSN
0023-7302 (ISSN-L)
DOI
10.1051/lait:1986313
OpenAlex
W2053533493
Cited by
13
References
11
FWCI
2.25
Type
journal article
Language
fr
Open access
Locations
  • Le Lait (publishedVersion)
  • HAL (submittedVersion, other-oa)
  • HAL (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Keywords
cheese, rapid extraction, fatty acid analysis, internal standard, fatty acid methyl esters, gas chromatography

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