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Digitale Medien

Volatile Flavor of Sauerkraut. Gas Chromatographic Identification of a Volatile Acidic Off-Odor (1961)

VORBECK, MARIE L. ; MATTICK, LEONARD R. ; LEE, FRANK A. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 26 (1961), S. 0

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Details

ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: 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.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.1961.tb00796.x

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