The DOI matches its Crossref record; 11 of the 11 references it cites were found in a registry or an index.
Méthode d’extraction rapide des acides gras volatils libres des fromages
Open accessAbstract
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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“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]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“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]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“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]
Experimental — accuracy not yet measuredThe check wasn’t confident either way, so it gives no verdict — never disputed.
In the citing paper
“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]
Experimental — accuracy not yet measured
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Citations
Cites
A rapid quantitative method for the separation of free fatty acids from other lipids
McCarthy, R. D., & Duthie, A. H. (1962) · Journal of Lipid Research · doi:10.1016/s0022-2275(20)40460-2 · Cited by 302
Analysis of fatty acid methyl esters with high accuracy and reliability
Bannon, C. D., Craske, J. D., Hai, N. T., Harper, N. L., & O'Rourke, K. L. (1982) · Journal of Chromatography A · doi:10.1016/s0021-9673(00)84856-6 · Cited by 168
Analysis of fatty acid methyl esters with high accuracy and reliability
Albertyn, D., Bannon, C. D., Craske, J. D., Hai, N. T., O'Rourke, K. L., & Szonyi, C. (1982) · Journal of Chromatography A · doi:10.1016/s0021-9673(00)84855-4 · Cited by 113
Needs, E. C., Ford, G. D., Owen, A. J., Tuckley, B., & Anderson, M. (1983) · Journal of Dairy Research · doi:10.1017/s0022029900023153 · Cited by 62
Rapid Method, for Quantitative Analysis of Individual Free Fatty Acids in Cheddar Cheese
Woo, A. H., & Lindsay, R. C. (1982) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(82)82318-7 · Cited by 53
Woo, A. H., & Lindsay, R. C. (1980) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(80)83047-5 · Cited by 34
Les acides gras libres du fromage
KUZDZAL-SAVOIE, S., & Kuzdzal, W. (1967) · Le Lait · doi:10.1051/lait:1967461-4622 · Cited by 21
KUZDZAL-SAVOIE, S., Kuzdzal, W., & Langlois, D. (1971) · Le Lait · doi:10.1051/lait:197150826 · Cited by 17
Arnaud, P., & Ourisson, G. (1969) · CERN Document Server (European Organization for Nuclear Research) · Cited by 13
Troost, L. (1870) · Medical Entomology and Zoology · Cited by 5
Research works printed but not linked: 3
- [2]2. BAMFORD C.H., TEPPERC.F.H., 1972. Comprehensive chemieal ester formation and hydrolyse and related creations. Elsevier, Amsterdam, 10, 131, 142.
- [5]5. COCHRANEC.G., 1975. A review of the analysis. J. Chromatogr. Sci., 13, 440-447.
- [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.
Cited by
Sorted by citations
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
Molimard, P., & Spinnler, H. E. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76348-8 · Cited by 611
Current Knowledge of Soft Cheeses Flavor and Related Compounds
Sablé, S., & Cottenceau, G. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990414f · Cited by 176
Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques
Kubícková, J., & Grosch, W. (1997) · International Dairy Journal · doi:10.1016/s0958-6946(96)00044-1 · Cited by 134
Bourhis, A.-G. L., Dore, J. M., Carlier, J.-P., Chamba, J. F., Popoff, M. R., & Tholozan, J.-L. (2006) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2006.06.027 · Cited by 113
Thierry, A., & Maillard, M.-B. (2002) · Le Lait · doi:10.1051/lait:2001002 · Cited by 110
Bruna, J. M., Hierro, E. M., de la Hoz, L., Mottram, D. S., Fernández, M., & Pereda, J. A. O. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00505-6 · Cited by 91
Bourhis, A.-G. L., Saunier, K., Dore, J. M., Carlier, J.-P., Chamba, J. F., Popoff, M. R., & Tholozan, J.-L. (2005) · Applied and Environmental Microbiology · doi:10.1128/aem.71.1.29-38.2005 · Cited by 82
Contribution of propionic acid bacteria to lipolysis of Emmental cheese
Chamba, J. F., & Perreard, �. (2002) · Le Lait · doi:10.1051/lait:2001003 · Cited by 66
Richoux, R., Faivre, É., & Kerjean, J.-R. (1998) · Le Lait · doi:10.1051/lait:1998332 · Cited by 36
Qualité gustative et nutritionnelle des gruyères hyposodés
Lefier, D., Grappin, R., Grosclaude, G., & Curtat, G. (1987) · Le Lait · doi:10.1051/lait:1987427 · Cited by 15
Berdagué, J., Jeunet, R., Grappin, R., & Duboz, G. (1987) · Le Lait · doi:10.1051/lait:1987215 · Cited by 15
Croissance des bactéries propioniques dans le fromage : comparaison de 2 milieux de dénombrement
Thierry, A., Madec, M. N., & Richoux, R. (1994) · Le Lait · doi:10.1051/lait:1994314 · Cited by 13
Estimation of molecular isomer ratios of paldimycin sodium (U-70,138F) by gas chromatography
Stodola, J. D., & Hartman, P. A. (1990) · Journal of Chromatography A · doi:10.1016/s0021-9673(01)89605-9 · Cited by 1
Metadata
- Authors
- BERDAGUE, J.-L.
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1986
- Volume
- 66
- Issue
- 3
- Pages
- 233-246
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2053533493
- Cited by
- 13
- References
- 11
- FWCI
- 2.25
- Type
- journal article
- Language
- fr
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- HAL (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- 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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