Volatile free fatty acids in Bulgarian sour milk aroma complex
✍ Scribed by Gyosheva, B. H.
- Publisher
- John Wiley and Sons
- Year
- 1982
- Tongue
- English
- Weight
- 243 KB
- Volume
- 26
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Abstract
Volatile free fatty acids (VFFA) were isolated from Bulgarian sour milk and with the help of gaschromatography were identified and quantified the acetic, propionic, butyric, isovalerianic, valerianic, caproic, caprylic and capric acids that participate in the aroma complex formation.
VFFA release and accumulation was followed during the production and storage of the product. Due to a glycolytic process, up to the second day of storage, only acetic acid accumulated and its accumulation markedly increased throughout the period of investigation. The content of the other VFFA, for the 15‐day period, increased slightly, however, storage for 90 days showed that their amounts augmented as a result of weak lipolytic activity.