ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A method is presented for gas chromatographic identification of the chain length and structure of methyl esters of lower-molecular-weight fatty acids. The chemical identity of the “cheese-like” off-odor of sauerkraut was established. Abnormally high concentrations of n-propionic, n-butyric, and n-caproic acids were found in samples of kraut that had been graded low because of this off-odor defect. A very poor sample that had been discarded, contained isobu-tyric and isovaleric acids in addition to n-propionic, n-butyric, n-valeric, and n-caproic acids. In this sample, n-butyric acid was found in the largest concentration—103 ppm.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1961.tb00796.x
Permalink
