A new method for the determination of 2-acetolactate in dairy products
Haemin, Fe 3+ and Cu 2+ caused significant decarboxylation of 2-acetolactate (ALA) to diacetyl during steam distillation of milk at pH 6.5. In the absence of these compounds, maximum conversion (28%) of ALA to diacetyl occurred at pH 3.5. Addition of 1.5 m m CuSO 4 at this pH increased the conversio...
Gespeichert in:
Veröffentlicht in: | International dairy journal 1997-10, Vol.7 (11), p.701-706 |
---|---|
Hauptverfasser: | , , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | 706 |
---|---|
container_issue | 11 |
container_start_page | 701 |
container_title | International dairy journal |
container_volume | 7 |
creator | Mohr, Britta Aymes, Frédéric Rea, Mary C. Monnet, Christophe Cogan, Timothy M. |
description | Haemin, Fe
3+ and Cu
2+ caused significant decarboxylation of 2-acetolactate (ALA) to diacetyl during steam distillation of milk at pH 6.5. In the absence of these compounds, maximum conversion (28%) of ALA to diacetyl occurred at pH 3.5. Addition of 1.5
m
m CuSO
4 at this pH increased the conversion to 100%. Based on this result, a new method for the determination of ALA was developed, in which interference from pre-formed acetoin was minimised. Comparison of this method with the previous method (Jordan and Cogan, Irish Journal of Agricultural and Food Research 34, 39–47, 1995), with which high concentrations of acetoin interfere, was excellent (
R
2=0.96). Breakdown of ALA to diacetyl in the absence of Cu at pH 0.5 and 6.5 were 0.8 and 2.5%, respectively, implying that samples for diacetyl analysis should be adjusted to pH 0.5 before distillation if ALA is also suspected to be present. In quarg (pH 4.5) held at 4°C, ALA was degraded at a rate of 6.9–16.9
μmol L
-1
day
-1 and from 32 to 50% of the degraded ALA was converted to diacetyl during extended storage. |
doi_str_mv | 10.1016/S0958-6946(97)00074-5 |
format | Article |
fullrecord | <record><control><sourceid>hal_cross</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_hal_02693358v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0958694697000745</els_id><sourcerecordid>oai_HAL_hal_02693358v1</sourcerecordid><originalsourceid>FETCH-LOGICAL-c483t-fd6e7ec0a478006495cfe071cd5b32dbc4b3f7c991d851c96a1ac3345a51915c3</originalsourceid><addsrcrecordid>eNqFkE1LAzEQQIMoWKs_QcjBgx5Wk02y2ZykFKtCwYN6DulklkbaTUlipf_efkivngLDezPkEXLN2T1nvHl4Z0a1VWNkc2v0HWNMy0qdkAFvtakYl-KUDI7IObnI-YsxrpkwAzIZ0R5_6BLLPHraxUTLHKnHgmkZeldC7GnsaF05wBIXDoorSENPvQtpQ1cp-m8o-ZKcdW6R8ervHZLPydPH-KWavj2_jkfTCmQrStX5BjUCc1K3jDXSKOiQaQ5ezUTtZyBnotNgDPet4mAaxx0IIZVT3HAFYkjuDnvnbmFXKSxd2tjogn0ZTe1uxurGCKHaNd-y6sBCijkn7I4CZ3YXzu7D2V0Va7Tdh7Nq690cvJXL4BZdcj2EfJTrWoq2rrfY4wHD7X_XAZPNELAH9CEhFOtj-OfQL5s5gOk</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>A new method for the determination of 2-acetolactate in dairy products</title><source>Elsevier ScienceDirect Journals Complete - AutoHoldings</source><creator>Mohr, Britta ; Aymes, Frédéric ; Rea, Mary C. ; Monnet, Christophe ; Cogan, Timothy M.</creator><creatorcontrib>Mohr, Britta ; Aymes, Frédéric ; Rea, Mary C. ; Monnet, Christophe ; Cogan, Timothy M.</creatorcontrib><description>Haemin, Fe
3+ and Cu
2+ caused significant decarboxylation of 2-acetolactate (ALA) to diacetyl during steam distillation of milk at pH 6.5. In the absence of these compounds, maximum conversion (28%) of ALA to diacetyl occurred at pH 3.5. Addition of 1.5
m
m CuSO
4 at this pH increased the conversion to 100%. Based on this result, a new method for the determination of ALA was developed, in which interference from pre-formed acetoin was minimised. Comparison of this method with the previous method (Jordan and Cogan, Irish Journal of Agricultural and Food Research 34, 39–47, 1995), with which high concentrations of acetoin interfere, was excellent (
R
2=0.96). Breakdown of ALA to diacetyl in the absence of Cu at pH 0.5 and 6.5 were 0.8 and 2.5%, respectively, implying that samples for diacetyl analysis should be adjusted to pH 0.5 before distillation if ALA is also suspected to be present. In quarg (pH 4.5) held at 4°C, ALA was degraded at a rate of 6.9–16.9
μmol L
-1
day
-1 and from 32 to 50% of the degraded ALA was converted to diacetyl during extended storage.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/S0958-6946(97)00074-5</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Agricultural sciences ; Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. Psychology ; Life Sciences ; Milk and cheese industries. Ice creams</subject><ispartof>International dairy journal, 1997-10, Vol.7 (11), p.701-706</ispartof><rights>1998 Elsevier Science Ltd</rights><rights>1998 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c483t-fd6e7ec0a478006495cfe071cd5b32dbc4b3f7c991d851c96a1ac3345a51915c3</citedby><cites>FETCH-LOGICAL-c483t-fd6e7ec0a478006495cfe071cd5b32dbc4b3f7c991d851c96a1ac3345a51915c3</cites><orcidid>0000-0003-2647-272X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0958-6946(97)00074-5$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,780,784,885,3549,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2243822$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02693358$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Mohr, Britta</creatorcontrib><creatorcontrib>Aymes, Frédéric</creatorcontrib><creatorcontrib>Rea, Mary C.</creatorcontrib><creatorcontrib>Monnet, Christophe</creatorcontrib><creatorcontrib>Cogan, Timothy M.</creatorcontrib><title>A new method for the determination of 2-acetolactate in dairy products</title><title>International dairy journal</title><description>Haemin, Fe
3+ and Cu
2+ caused significant decarboxylation of 2-acetolactate (ALA) to diacetyl during steam distillation of milk at pH 6.5. In the absence of these compounds, maximum conversion (28%) of ALA to diacetyl occurred at pH 3.5. Addition of 1.5
m
m CuSO
4 at this pH increased the conversion to 100%. Based on this result, a new method for the determination of ALA was developed, in which interference from pre-formed acetoin was minimised. Comparison of this method with the previous method (Jordan and Cogan, Irish Journal of Agricultural and Food Research 34, 39–47, 1995), with which high concentrations of acetoin interfere, was excellent (
R
2=0.96). Breakdown of ALA to diacetyl in the absence of Cu at pH 0.5 and 6.5 were 0.8 and 2.5%, respectively, implying that samples for diacetyl analysis should be adjusted to pH 0.5 before distillation if ALA is also suspected to be present. In quarg (pH 4.5) held at 4°C, ALA was degraded at a rate of 6.9–16.9
μmol L
-1
day
-1 and from 32 to 50% of the degraded ALA was converted to diacetyl during extended storage.</description><subject>Agricultural sciences</subject><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Life Sciences</subject><subject>Milk and cheese industries. Ice creams</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNqFkE1LAzEQQIMoWKs_QcjBgx5Wk02y2ZykFKtCwYN6DulklkbaTUlipf_efkivngLDezPkEXLN2T1nvHl4Z0a1VWNkc2v0HWNMy0qdkAFvtakYl-KUDI7IObnI-YsxrpkwAzIZ0R5_6BLLPHraxUTLHKnHgmkZeldC7GnsaF05wBIXDoorSENPvQtpQ1cp-m8o-ZKcdW6R8ervHZLPydPH-KWavj2_jkfTCmQrStX5BjUCc1K3jDXSKOiQaQ5ezUTtZyBnotNgDPet4mAaxx0IIZVT3HAFYkjuDnvnbmFXKSxd2tjogn0ZTe1uxurGCKHaNd-y6sBCijkn7I4CZ3YXzu7D2V0Va7Tdh7Nq690cvJXL4BZdcj2EfJTrWoq2rrfY4wHD7X_XAZPNELAH9CEhFOtj-OfQL5s5gOk</recordid><startdate>199710</startdate><enddate>199710</enddate><creator>Mohr, Britta</creator><creator>Aymes, Frédéric</creator><creator>Rea, Mary C.</creator><creator>Monnet, Christophe</creator><creator>Cogan, Timothy M.</creator><general>Elsevier Ltd</general><general>Elsevier Science</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>1XC</scope><scope>VOOES</scope><orcidid>https://orcid.org/0000-0003-2647-272X</orcidid></search><sort><creationdate>199710</creationdate><title>A new method for the determination of 2-acetolactate in dairy products</title><author>Mohr, Britta ; Aymes, Frédéric ; Rea, Mary C. ; Monnet, Christophe ; Cogan, Timothy M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c483t-fd6e7ec0a478006495cfe071cd5b32dbc4b3f7c991d851c96a1ac3345a51915c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>Agricultural sciences</topic><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Life Sciences</topic><topic>Milk and cheese industries. Ice creams</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mohr, Britta</creatorcontrib><creatorcontrib>Aymes, Frédéric</creatorcontrib><creatorcontrib>Rea, Mary C.</creatorcontrib><creatorcontrib>Monnet, Christophe</creatorcontrib><creatorcontrib>Cogan, Timothy M.</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Hyper Article en Ligne (HAL)</collection><collection>Hyper Article en Ligne (HAL) (Open Access)</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mohr, Britta</au><au>Aymes, Frédéric</au><au>Rea, Mary C.</au><au>Monnet, Christophe</au><au>Cogan, Timothy M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A new method for the determination of 2-acetolactate in dairy products</atitle><jtitle>International dairy journal</jtitle><date>1997-10</date><risdate>1997</risdate><volume>7</volume><issue>11</issue><spage>701</spage><epage>706</epage><pages>701-706</pages><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>Haemin, Fe
3+ and Cu
2+ caused significant decarboxylation of 2-acetolactate (ALA) to diacetyl during steam distillation of milk at pH 6.5. In the absence of these compounds, maximum conversion (28%) of ALA to diacetyl occurred at pH 3.5. Addition of 1.5
m
m CuSO
4 at this pH increased the conversion to 100%. Based on this result, a new method for the determination of ALA was developed, in which interference from pre-formed acetoin was minimised. Comparison of this method with the previous method (Jordan and Cogan, Irish Journal of Agricultural and Food Research 34, 39–47, 1995), with which high concentrations of acetoin interfere, was excellent (
R
2=0.96). Breakdown of ALA to diacetyl in the absence of Cu at pH 0.5 and 6.5 were 0.8 and 2.5%, respectively, implying that samples for diacetyl analysis should be adjusted to pH 0.5 before distillation if ALA is also suspected to be present. In quarg (pH 4.5) held at 4°C, ALA was degraded at a rate of 6.9–16.9
μmol L
-1
day
-1 and from 32 to 50% of the degraded ALA was converted to diacetyl during extended storage.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/S0958-6946(97)00074-5</doi><tpages>6</tpages><orcidid>https://orcid.org/0000-0003-2647-272X</orcidid><oa>free_for_read</oa></addata></record> |
fulltext | fulltext |
identifier | ISSN: 0958-6946 |
ispartof | International dairy journal, 1997-10, Vol.7 (11), p.701-706 |
issn | 0958-6946 1879-0143 |
language | eng |
recordid | cdi_hal_primary_oai_HAL_hal_02693358v1 |
source | Elsevier ScienceDirect Journals Complete - AutoHoldings |
subjects | Agricultural sciences Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Life Sciences Milk and cheese industries. Ice creams |
title | A new method for the determination of 2-acetolactate in dairy products |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-09T08%3A11%3A59IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-hal_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=A%20new%20method%20for%20the%20determination%20of%202-acetolactate%20in%20dairy%20products&rft.jtitle=International%20dairy%20journal&rft.au=Mohr,%20Britta&rft.date=1997-10&rft.volume=7&rft.issue=11&rft.spage=701&rft.epage=706&rft.pages=701-706&rft.issn=0958-6946&rft.eissn=1879-0143&rft_id=info:doi/10.1016/S0958-6946(97)00074-5&rft_dat=%3Chal_cross%3Eoai_HAL_hal_02693358v1%3C/hal_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rft_els_id=S0958694697000745&rfr_iscdi=true |