Summary
A rapid gas chromatographic method for the analysis of individual free fatty acids (FFA) in cheese has been developed. Lipds were extract from a cheese paste acidified with diethyl ether and tetramethylammonium hydroxide (TMAM) was used for converting the FFA to TMA-soaps, which are transformed to methyl esters in the chromatographic injector. The effect of lactic acid was determined. The reproducibility of the method was studied and the coefficient of variation for the total FFA was found to be 2.2%. Recovery of individual FFA was in the range 87 to 106%.
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Martin-Hernández, M.C., Alonso, L., Juárez, M. et al. Gas chromatographic method for determining free fatty acids in cheese. Chromatographia 25, 87–90 (1988). https://doi.org/10.1007/BF02259021
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DOI: https://doi.org/10.1007/BF02259021