Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography.

@article{Zeppa2001DeterminationOO,
  title={Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatography.},
  author={Giuseppe Zeppa and Lorenza Conterno and Vincenzo Gerbi},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 6},
  pages={2722-6}
}
Sugars (lactose, glucose, and galactose), nonvolatile acids (citric, orotic, piruvic, lactic, ossalic, and hippuric), some free fatty acids (formic, acetic, propionic, butyric, isobutyric, valeric, and isovaleric), diacetyl, and acetoin were separated on an Aminex HPX-87H column using a simple isocratic HPLC method and identified by retention times with ultraviolet and refractive index detectors. With the proposed technique it is possible to evaluate the development of microbial fermentations… CONTINUE READING

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