
SIMULTANEOUS DETERMINATION OF ACETOIN AND DIACETYL IN YOGURT BY A SPECTROPHOTOMETRIC METHOD
(STEF92 Technology, 2017-11-20, Radu, F., Popescu, I., Micula, L., Stoin, D., Cozma, A.)
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The aim of this study was to develop a rapid and relatively simple protocol for the simultaneous quantitative determination of the main volatile compounds acetoin and diacetyl found in yogurt. Both these substances are the common flavor components in cultured dairy products. Acetoin/diacetyl determination is important because its concentrations represent criteria for the quality appreciation of the lactic starter cultures. This proposed method employs the reactions of acetoin and diacetyl with 1-naphthol and creat...


