Streamlined Analysis of Short-, Medium-, and Long- Chain Free Fatty Acids in Dairy Products

摘要

In dairy products free fatty acids (FFAs) with fewer than ten carbon atoms can impart both desirable and undesirable (rancid) flavor notes, while long-chain FFAs are responsible for a soapy taste. The determination of FFAs in milk, cheese and other dairy products is particularly complicated owing to two main factors, i.e. FFAs (2 to 20 carbon atoms) represent <0.5% of total fat and many of the short-chain FFAs are extremely volatile. The best approach is to analyze short-chain FFAs (