Our new method is a simple and rapid way to determine Free Volatile Carboxylic Acids content in Cheese by GC-FID. The validation parameters of trueness, specificity, precision, LOD, and LOQ demonstrate that it is sensitive, robust and suitable for accurate quantification of FVCAs over a wide range of measurements in cheese, in bacterial culture, and potentially in other type of matrices.
Badertscher R., Pimentel G., Blaser C., Noth P.
A simple, rapid and validated method for the determination of free volatile carboxylic acids in cheese by GC-FID.
Chimia, 77, (9), 2023, 622.
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ISSN Print 0009-4293
ISSN en ligne: 0009-4293
Digital Object Identifier (DOI): https://doi.org/10.2533/chimia.2023.622
ID publication (Code web): 54710
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