Article

Comparison between novel and standard methods for analysis of free fatty acids in milk – Including relation to rancid flavour

International Dairy Journal, Elsevier, ISSN 0958-6946

Volume 75, 2017

DOI:10.1016/j.idairyj.2017.07.001, Dimensions: pub.1090941354,

Authors

Wiking, L. * (1)

* Corresponding author

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  1. (1) Aarhus University, grid.7048.b, AU

Countries

Denmark

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Europe

Description

A range of analytic methods for quantifying free fatty acids (FFAs) in milk were compared and further correlated to rancid flavour detected by sensory analysis. Proton transfer reaction–mass spectrometry (PTR–MS) and 1H nuclear magnetic resonance (NMR) spectrometry were introduced as novel methods for quantifying individual short chain FFAs. Gas chromatography–mass spectrometry (GC–MS) combined with in-solution derivatisation was used for quantifying all individual FFAs, and Bureau of dairy industries (BDI), acyl-CoA-synthetase–acyl-CoA oxidase (ACS–ACOD) assay, Fourier transform infrared spectroscopy were used to estimate the total FFA concentration in 28 milk samples. High correlations (r between 0.76 and 0.86) to rancid off-flavour were found for all analytical methods, and all the individual FFAs were quantitatively inter-correlated. Furthermore, a high correlation was found between PTR–MS and GC–MS quantification of hexanoic acid. For the BDI method, the sensory thresholds rancid off-flavour in farm bulk milk were 1.95 mmol 100 g−1 fat.

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NORA University Profiles

Aarhus University

Danish Open Access Indicator

2017: Unused

Research area: Science & Technology

Danish Bibliometrics Indicator

2017: Level 2

Research area: Science & Technology

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Times Cited: 5

Field Citation Ratio (FCR): 1.02