Simple Quantification of Lactones in Milk Fat by Solvent Extraction Using Gas Chromatography–Mass Spectrometry
Author:
Affiliation:
1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology
2. Tsukishima Foods Industry Co. Ltd.
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/67/8/67_ess18039/_pdf
Reference27 articles.
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2. 2) Romero-Guido, C.; Belo, I.; Ta, T.M.N.; Cao-Hoang, La.; Alchihab, M.; Gomes, N.; Thonart, P.; Teixeira, J.A.; Destain, J.; Waché Y. Biochemistry of lactone formation in yeast and fungi and its utilisation for the production of flavour and fragrance compounds. Appl. Microbiol. Biotechnol. 89, 535-547 (2011).
3. 3) Kinsella, J.E.; Patton S.; Dimic, P.S. The flavor potential of milk fat. A review of its chemical nature and biochemical origin, J. Am. Oil Chem. Soc. 44, 449-454 (1967).
4. 4) Horvat, R.J.; Chapman, G.W. Comparison of volatile compounds from peach fruit and leaves (cv. Monoroe) during maturation. J. Agric. Food Chem. 38, 1442-1444 (1990).
5. 5) Horvat, R.J.; Chapman, G.W.; Robertson, J.A.; Meredith, F.I.; Scorza, R.; Callahan, A.M. Comparison of the volatile compounds from several commercial peach cultivars. J. Agric. Food Chem. 38, 234-237 (1990).
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