Use of polarography as a quality-control method for determining diacetyl in citrus and vegetable juices, yoghurt and butter

Food Additives and Contaminants

Volumn 19, Issue 6, 2002, Pages 519-523

  Esteve, M J ^a   Frigola A ^a   Rodrigo, M C ^b   Rodrigo, M ^b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Butter; Diacetyl; Juice; Orange; Yoghurt

Indexed keywords

2,3 BUTANEDIONE; YOGHURT;

ACCURACY; ANALYZER; ARTICLE; BEVERAGE; BUTTER; CARROT; CITRUS FRUIT; CONTROLLED STUDY; FOOD ANALYSIS; FOOD CONTAMINATION; LINEAR SYSTEM; MICROBIAL CONTAMINATION; ORANGE JUICE; PERFORMANCE; POLAROGRAPHY; PRIORITY JOURNAL; QUALITY CONTROL; SENSITIVITY ANALYSIS; VEGETABLE;

BEVERAGES; BUTTER; CITRUS; DAIRY PRODUCTS; DAUCUS CAROTA; DIACETYL; FOOD CONTAMINATION; HUMANS; POLAROGRAPHY; QUALITY CONTROL; YOGURT;

CITRUS; DAUCUS CAROTA;

EID: 0036303707     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030210125128     Document Type: Article

References (18)

1. Trace level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography-mass spectrometry
2. Determination of glyoxal, methylglyoxal and biacetyl in selected beer and wine, by HPLC with UV. spectrophotometric detection, after derivatization with o-phenylenediamine
3. Determination of diacetyl (biacetyl) in butter as 2,3-diaminonaphthalene derivative, using a fluorimetric procedure or reversed-phase liquid chromatography with fluorescence detection
4. Spectrophotometric determination of alpha-diketones in citrus juices by formation of di-isonicotine hydrazone-zirconium (IV) complexes
5. Flora típica del zumo de naranja y relación entre la contaminación y el índice de diacetilo
6. Analysis of diacetyl in yoghurt by two new spectrophotometric and fluorimetric methods
7. The diacetyl test as an aid for quality control of citrus products. I. Detection of bacterial growth in orange juice during concentration
8. Oxidation in fish-oil-enriched mayonnaise
9. Quantitative analysis of diacetyl, pentanedione and their precursors during beer fermentation by an accurate GC/MS method
10. Polarographische Bestimmung von Diacetyl und Acetoin in Butter
11. New quantitative determination of 2,3-dioxobutane (diacetyl) in alcoholic beverages by an indirect spectrofluorimetric procedure with use of 2,3-diaminonaphthalene as reagents of derivatization
12. Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material
13. Diacetyl test as quality control tool in processing frozen concentrated orange juice
14. Diacetyl measurement in orange juice using differential-pulse polarography
15. Character impact odour compounds of different kinds of butter
16. Rapid estimation of recoverable oil in citrus juices by bromate titration
17. Determination of glyoxal, methylglyoxal, diacetyl and 2,3-pentanedione in fermented foods by high-performance liquid chromatography with fluorescence detection