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Identification of the saturated oxo fatty acids in cheese

  • Elizabeth Y. Brechany (a1) and William W. Christie (a1)
  • DOI: http://dx.doi.org/10.1017/S0022029900030247
  • Published online: 01 June 2009
Abstract
Summary

The nature and composition of the saturated oxo fatty acids in Cheddar cheese have been re-evaluated following isolation by moern chromatographic procedures, including low-pressure column chromatography and HPLC (adsorption and silver ion modes). The oxo fatty acids were identified and quantified (for the first time) by gas chromatography–mass spectrometry in the form of the methyl ester derivatives and many of the structures were confirmed similarly by preparing picolinyl ester derivatives. Thirty-six saturated oxo fatty acids were identified, ranging in chain length from 9 to 22 with an oxo group on carbons 4–17 (except for 12), of which twenty-one had been identified in a previous study and fifteen were new. Fifteen fatty acids tentatively identified by others did not in fact appear to be present.

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M. Balazy & A. S. Nies 1980 Characterization of epoxides of polyunsaturated fatty acids by mass spectrometry via 3-pyridinylmethyl esters. Biomedical & Environmental Mass Spectrometry 18 328336

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W. W. Christie , E. Y. Brechany & K. Stefanov 1988 Silver ion high-performance liquid chromatography and gas chromatography-mass spectrometry in the analysis of complex fatty acid mixtures: application to marine invertebrates. Chemistry & Physics of Lipids 46, 127135

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R. J. Seth & R. K. Robinson 1988 Factors contributing to the flavour characteristics of mould-ripened cheese. In Developments in Food Microbiology – 4 pp. 2346 (Ed. R. K. Robinson ). London: Elsevier Applied Science

A. P. Tulloch 1985 Mass spectra of pyrrolidides of oxo, hydroxy and trimethylsilyloxy octadecanoic acids. Lipids 20 652663

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Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
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