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The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inocu...
Organic acids (oxalic, citric, malic, and succinic) contents of Domat, Memecik and Uslu varieties of olives grown in Turkey were investigated using HPLC method. Organic acids were extracted from olive...
The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt wit...
Aerosol samples were collected at Mangshan in the north of Beijing, China in autumn 2007 and analyzed for α, ω-dicarboxylic acids (C2-C12), ketoacids (ωC2- ωC4, ωC9, pyruvic acid) and α-dicarbonyls (g...
A method using solid-phase extraction (SPE) and GC-MS was developed for the determination of a series of polar and unstable flavor compounds: reductones, furans and volatile organic acids, in aqueous ...
The chromatographic conditions for the optimal separation of tartaric, malic and citric acids on a LiChrosorb RP-18 column (10 microm, 25 cm x 4.0 mm i.d.) at 210 nm were determined. The optimized RP-...
The effect of the addition of organic acids on the shelf life and on the hygienic quality of Merguez sausages was studied. A commercial organic acid; AcetolacTM consisting of a mixture of sodium lacta...
Kefir samples were prepared and transferred to sterile jars for storage at 4°C. After 0, 7, 14, and 21 d of storage, the pH, organic acid, and volatile flavor component content were determined to moni...
The objective of the present study was the separation and quantification of orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids in a single isocratic analysis...
The effect of the addition of organic acids on the shelf life and on the hygienic quality of Merguez sausages was studied. A commercial organic acid; AcetolacTM consisting of a mixture of sodium lacta...

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