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Isolation and Identification of the Volatile Fatty Acids Present in Hickory Sawdust Smoke (1965)

HAMID, H. A. ; SAFFLE, R. L.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 30 (1965), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Acetic, propionic, butyric, isovaleric, n-valeric, isocaproie, and n-caproic acids were identified in hickory sawdust smoke by gas chromatography, and the relative amounts of each were determined. Formic acid could not be identified, because the flame ionization detector was not sensitive to this acid. A total of eight columns were evaluated, and three of these which gave best separation were used for identification by retention times as well as infrared spectrophotometry.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1965.tb01826.x

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