Studies on the Cheese Flavors

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  • NAKANISHI Takeo
    Laboratory of Animal Products Technology, Faculty of Agriculture, Tohoku Univesity
  • NAKAZAWA Yuji
    Laboratory of Animal Products Technology, Faculty of Agriculture, Tohoku Univesity

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Other Title
  • チーズの風味成分に関する研究
  • チーズ ノ フウミ セイブン ニ カンスル ケンキュウ 1
  • I. Determination Method of Free Volatile Fatty Acids in Cheese
  • I. ガスクロマトグラフィーによるチーズ中の揮発性遊離脂肪酸の定量法

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Description

To determine free volatile fatty acids (VFA) as possible source of cheese flavour, the analytical conditions of gas chromatography were investigated, ethyl esters of VFA being compared with methyl esters.<br>Cheese samples were analyzed for free VFA by the following procedure. A sample was adjusted to pH 2 with dilute sulfuric acid. The fatty acids were extracted from acidified medium by means of ethyl ether. Then they were removed from the ether extracts with dilute NaOH aqueous solution and distilled from the acidified aqueous solution at the rate of 5ml per minute.<br>These acids mixtures were converted to the corresponding methyl esters and ethyl esters by the reaction with HCl-methanol, KOH-methanol, or HCl-methanol. These ester-ether solutions were examined for various conditions of gas chromatography. As a sesult, the recovery of ethyl esters and their chromatographic resolution were superior to those of methyl esters. It was concluded that this method was quite suitable for the determination of VFA in cheese.

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