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Free fatty acids quantification in dairy products

Mannion, David T, Furey, Ambrose, Kilcawley, Kieran N
International journal of dairy technology 2016 v.69 no.1 pp. 1-12
anti-infective properties, dairy products, flavor, free fatty acids, gas chromatography, rancidity, solvents, wages and remuneration
Free fatty acids (FFA) in dairy products have experienced a resurgence of interest in recent years due to their associated health benefits, flavour potential and antimicrobial activity, as a direct cause of hydrolytic rancidity, and also because of the importance of accurate determination for quality, research and legislative purposes. Gas chromatographic analysis remains the technique of choice for FFA analysis; however, little advancements in method development have occurred over the last twenty years. The purpose of this review is to provide an overview of the methodology used to quantify FFA in dairy products by gas chromatography since its inception, to highlight some of the challenges experienced, to suggest aspects that could be improved to increase accuracy and throughput and reduce labour costs and solvent usage and to widen applications.