Chapter 6
Streamlined Analysis of Short-, Medium-, and LongChain Free Fatty Acids in Dairy Products 1
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Downloaded by UNIV OF GUELPH LIBRARY on May 10, 2012 | http://pubs.acs.org Publication Date: August 9, 2007 | doi: 10.1021/bk-2007-0971.ch006
Keith R. Cadwallader , Tanoj. K. Singh , and John P. Jerrell
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Department of Food Science and Human Nutrition, University of Illinois, 1302 West Pennsylvania Avenue, Urbana, IL 61801 Food Science Australia, 671 Sneydes Road, Private Bag 16, Werribee, Victoria 3030, Australia 2
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
