Quantitative Determination of Diacetyl by Electron Capture

Scanlan, Richard A.; Lindsay, R.C.

doi:10.1111/j.1365-2621.1968.tb03649.x

Cited by 4 publications

(1 citation statement)

References 8 publications

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“…Les méthodes chromatographiques, plus récentes, ont permis de réaliser des progrès significatifs en permettant notamment de réaliser simultanément le dosage de plusieurs composés et en augmentant la sensibilité de la mesure. La chromatographie en phase gazeuse, associée à un détecteur à ionisation de flamme (FID) [II,20,27] ou à un détecteur à capture d'électron (ECD) [6,19,24] est la plus utilisée mais d'autres méthodes faisant appel à la chromatographie liquide haute performance ont égaIement été employées [1,2]. En effet, les températures de séparation en chromatographie liquide sont moins élevées qu'en chromatographie en phase gazeuse, d'où une moindre transformation d' oe-acétolactate éventuellement présent dans l'échantillon en diacétyle, et donc une meilleure sélectivité.…”

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Une méthode de dosage en ligne du diacétyle et de l'acetaldehyde dans les yaourts, laits fermentes, beurres et margarines

Stien

Blanchard

Rondags

et al. 1999

Lait

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~An on-line method for the measurement of diacetyl and acetaldehyde in yoghurt, fermented milk, butter and margarine. A new method for the measurement of diacetyl and acetaldehyde in fats, fermented dairy products and batch-cultures of Lactococcus lactis ssp. lactis bv. diacetylactis is proposed. A gas membrane sensor connected to agas chromatograph is used for direct analysis. At 35 "C, the lowest limits of detectionare 0.005 mg-L:" for diacetyl and 0.01 mgL-I for acetaldehyde. At this temperature, linearity is observed from 0.005 to 50 mg.L:' for diacetyl and from 0.01 to 80 mg-L:' for acetaldehyde. As variations in response were noted when this method was applied to commercial samples containing fats, it is recommended to perform calibration in the tested product or in the fermentation media. In this study, the gas membrane sensor was shown to be a valuable tool for diacetyl and acetaldehyde determination in commercial products and for on-li ne measurement of various volatile compounds during lactic acid bacteria cultures. © InralElsevier, Paris.

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Une méthode de dosage en ligne du diacétyle et de l'acetaldehyde dans les yaourts, laits fermentes, beurres et margarines

Stien

Blanchard

Rondags

et al. 1999

Lait

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Chapter 13 Biomedical applications of the electron-capture detector

Vessman¹

1981

Journal of Chromatography Library

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Cooking and Warm-Holding: Effect on General Composition and Amino Acids of Kidney Beans (Phaseolus vulgaris), Chickpeas (Cicer arietinum), and Lentils (Lens culinaris)

Candela

Astiasarán

Bello

1997

J. Agric. Food Chem.

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The effect of two widely used techniques in catering services, cooking and warm-holding, on the general composition and amino acid content of three legumes was analyzed. Cooking produced a decrease in carbohydrate content and an increase in the protein content of kidney beans and chickpeas as well as in the mineral content of lentils. No changes in the total amount of dietary fiber were observed except for lentils. Warm-holding did not significantly change the composition of cooked legumes. Cooking led to a significant decrease in all amino acids in kidney beans, especially in methionine, tyrosine, and threonine. Lysine was the only essential amino acid that was affected by the cooking of chickpeas. For lentils a decrease in the content of isoleucine, leucine, and valine and a significant increase in lysine, phenylalanine, and tyrosine were observed. Lentils were the legume most affected by warm-holding. Keywords: Cooking; kidney beans; chickpeas; lentils; technological process

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Quantitative Determination of Diacetyl by Electron Capture

Cited by 4 publications

References 8 publications

Une méthode de dosage en ligne du diacétyle et de l'acetaldehyde dans les yaourts, laits fermentes, beurres et margarines

Une méthode de dosage en ligne du diacétyle et de l'acetaldehyde dans les yaourts, laits fermentes, beurres et margarines

Chapter 13 Biomedical applications of the electron-capture detector

Cooking and Warm-Holding: Effect on General Composition and Amino Acids of Kidney Beans (Phaseolus vulgaris), Chickpeas (Cicer arietinum), and Lentils (Lens culinaris)

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