Quantitative Analysis of Lactone Enantiomers in Butter and Margarine through the Combination of Solvent Extraction and Enantioselective Gas Chromatography–Mass Spectrometry-Reference-Cited by-同舟云学术

Quantitative Analysis of Lactone Enantiomers in Butter and Margarine through the Combination of Solvent Extraction and Enantioselective Gas Chromatography–Mass Spectrometry

Published:2022-04-28 Issue:18 Volume:70 Page:5756-5763
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Saeki Rina¹,Yoshinaga Kazuaki²^ORCID,Tago Arisa¹,Tanaka Seiya¹,Yoshinaga-Kiriake Aya²³,Nagai Toshiharu⁴,Yoshida Akihiko⁴,Gotoh Naohiro¹^ORCID

Affiliation:

1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan

2. Faculty of Food and Agricultural Sciences, Fukushima University, 1 Kanayagawa, Fukushima 960-1296, Japan

3. Department of Life Science, Graduate School of Engineering Science, Akita University, 1-1 Tegatagakuen-machi, Akita 010-8502, Japan

4. Tsukishima Foods Industry Co. Ltd., 3-17-9 Higashi Kasai, Edogawa-ku, Tokyo 134-8520, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c01480

Reference26 articles.

1. Trace Constituents of Butterfat

2. Aroma-active compounds of butter: a review

3. Sensory-Directed Identification of Creaminess-Enhancing Volatiles and Semivolatiles in Full-Fat Cream

4. Simple Quantification of Lactones in Milk Fat by Solvent Extraction Using Gas Chromatography–Mass Spectrometry

5. Production of fat-derived (flavour) compounds during the ripening of Gouda cheese

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