{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/19000"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/19000","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"The supercritical fluid extraction and chromatographic analysis of fatty acids in blue cheese","abstract":"\"The piquant and peppery flavor of American Blue and Roquefort cheese is largely due to the short and medium chain fatty acids, methyl ketones and secondary alcohols. The free fatty acids contribute flavor themselves and are also precursors of methyl ketones. Lipase action during the cheese ripening leads to formation of free fatty acids (FFA). The short chain FFA (C6 to C10) are more peppery in flavor than long chain FFA. Conventional methods of FFA analysis suffer from limitations such as loss of volatile fatty acids during derivatization of samples and difficulties in extraction and separation of short, medium and long chain fatty acids in a single analysis. Enhanced FFA recoveries from spiked matrix samples were obtained at 680 atm by SFE/SFC procedure with a 5% methanol modifier containing 1% acetic acid. A procedure was developed utilizing supercritical fluid extraction to isolate the FFA and subsequently separate and quantitate the FFA with supercritical fluid chromatography. The extraction with supercritical CO$\\sb2$ and a modifier of 5% methanol containing 1% acetic acid was done at 680 atm using a SFX 2-10 Isco Supercritical Fluid Extractor (Model 100DX, Lincoln, NE). The supercritical fluid chromatographic separations were conducted by a Lee Scientific SFC, Model $\\beta$501 (Salt Lake City, UT) and a capillary column (17 m x 50 $\\mu$m i.d.) with a stationary phase of 25% cyano propyl polymethyl siloxane at 80$\\sp\\prime$C. The Roquefort cheese samples contained more of the fatty acids in greater amounts than the Blue cheese. No caproic and caprylic acids were detected in the American Blue cheese samples. The levels of capric and lauric acids were lower in the Blue cheese. All of these fatty acids are important for a product to have the \"\"peppery\"\" flavor popular among the consumers. Hence, a concerted effort is needed to alter the free fatty acid profile of the American Blue cheese so that it is closer to that of Roquefort cheese.\"","abstract_html":"&quot;The piquant and peppery flavor of American Blue and Roquefort cheese is largely due to the short and medium chain fatty acids, methyl ketones and secondary alcohols. The free fatty acids contribute flavor themselves and are also precursors of methyl ketones. Lipase action during the cheese ripening leads to formation of free fatty acids (FFA). The short chain FFA (C6 to C10) are more peppery in flavor than long chain FFA. Conventional methods of FFA analysis suffer from limitations such as loss of volatile fatty acids during derivatization of samples and difficulties in extraction and separation of short, medium and long chain fatty acids in a single analysis. Enhanced FFA recoveries from spiked matrix samples were obtained at 680 atm by SFE/SFC procedure with a 5% methanol modifier containing 1% acetic acid. A procedure was developed utilizing supercritical fluid extraction to isolate the FFA and subsequently separate and quantitate the FFA with supercritical fluid chromatography. The extraction with supercritical CO$\\sb2$ and a modifier of 5% methanol containing 1% acetic acid was done at 680 atm using a SFX 2-10 Isco Supercritical Fluid Extractor (Model 100DX, Lincoln, NE). The supercritical fluid chromatographic separations were conducted by a Lee Scientific SFC, Model <span class=\"etd-inline-math\">&beta;</span>501 (Salt Lake City, UT) and a capillary column (17 m x 50 <span class=\"etd-inline-math\">&mu;</span>m i.d.) with a stationary phase of 25% cyano propyl polymethyl siloxane at 80$\\sp\\prime$C. The Roquefort cheese samples contained more of the fatty acids in greater amounts than the Blue cheese. No caproic and caprylic acids were detected in the American Blue cheese samples. The levels of capric and lauric acids were lower in the Blue cheese. All of these fatty acids are important for a product to have the &quot;&quot;peppery&quot;&quot; flavor popular among the consumers. Hence, a concerted effort is needed to alter the free fatty acid profile of the American Blue cheese so that it is closer to that of Roquefort cheese.&quot;","abstract_has_math":true,"creators":["Mohyuddin, Ghulam"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":["Artz, William E."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011-05-07T11:53:56Z","date_published":"2011-05-07T11:53:56Z","updated_at":"2026-07-22T22:25:12Z","subjects":["Agriculture","Technology","Food Science"],"languages":["eng"],"rights":["Copyright 1993 Mohyuddin, Ghulam"],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["AAI9411720","(UMI)AAI9411720"],"render_values":[{"text":"AAI9411720","href":null,"code":true},{"text":"(UMI)AAI9411720","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/19000","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Artz, William E."]},{"key":"dc:creator","label":"Author","values":["Mohyuddin, Ghulam"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2011-05-07T11:53:56Z","10000-01-01","1993"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture","Technology","Food Science"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 1993 Mohyuddin, Ghulam"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["AAI9411720","(UMI)AAI9411720","http://hdl.handle.net/2142/19000"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["\"The piquant and peppery flavor of American Blue and Roquefort cheese is largely due to the short and medium chain fatty acids, methyl ketones and secondary alcohols. The free fatty acids contribute flavor themselves and are also precursors of methyl ketones. Lipase action during the cheese ripening leads to formation of free fatty acids (FFA). The short chain FFA (C6 to C10) are more peppery in flavor than long chain FFA. Conventional methods of FFA analysis suffer from limitations such as loss of volatile fatty acids during derivatization of samples and difficulties in extraction and separation of short, medium and long chain fatty acids in a single analysis. Enhanced FFA recoveries from spiked matrix samples were obtained at 680 atm by SFE/SFC procedure with a 5% methanol modifier containing 1% acetic acid. A procedure was developed utilizing supercritical fluid extraction to isolate the FFA and subsequently separate and quantitate the FFA with supercritical fluid chromatography. The extraction with supercritical CO$\\sb2$ and a modifier of 5% methanol containing 1% acetic acid was done at 680 atm using a SFX 2-10 Isco Supercritical Fluid Extractor (Model 100DX, Lincoln, NE). The supercritical fluid chromatographic separations were conducted by a Lee Scientific SFC, Model $\\beta$501 (Salt Lake City, UT) and a capillary column (17 m x 50 $\\mu$m i.d.) with a stationary phase of 25% cyano propyl polymethyl siloxane at 80$\\sp\\prime$C. The Roquefort cheese samples contained more of the fatty acids in greater amounts than the Blue cheese. No caproic and caprylic acids were detected in the American Blue cheese samples. The levels of capric and lauric acids were lower in the Blue cheese. All of these fatty acids are important for a product to have the \"\"peppery\"\" flavor popular among the consumers. Hence, a concerted effort is needed to alter the free fatty acid profile of the American Blue cheese so that it is closer to that of Roquefort cheese.\"","Made available in DSpace on 2011-05-07T11:53:56Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9411720.pdf: 3358555 bytes, checksum: a719ed2c6502ea70bc8eb51d793b68f5 (MD5) Previous issue date: 1993","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T14:33:58Z Item is restricted indefinitely.","Restriction data tranferred 2014-07-01T11:12:47-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission","ETDs are only available to UIUC Users without author permission","U of I Only"]},{"key":"dc:title","label":"Title","values":["The supercritical fluid extraction and chromatographic analysis of fatty acids in blue cheese"]}]}],"canonical_facts":{"dc:contributor":["Artz, William E."],"dc:creator":["Mohyuddin, Ghulam"],"dc:date":["2011-05-07T11:53:56Z","10000-01-01","1993"],"dc:description":["\"The piquant and peppery flavor of American Blue and Roquefort cheese is largely due to the short and medium chain fatty acids, methyl ketones and secondary alcohols. The free fatty acids contribute flavor themselves and are also precursors of methyl ketones. Lipase action during the cheese ripening leads to formation of free fatty acids (FFA). The short chain FFA (C6 to C10) are more peppery in flavor than long chain FFA. Conventional methods of FFA analysis suffer from limitations such as loss of volatile fatty acids during derivatization of samples and difficulties in extraction and separation of short, medium and long chain fatty acids in a single analysis. Enhanced FFA recoveries from spiked matrix samples were obtained at 680 atm by SFE/SFC procedure with a 5% methanol modifier containing 1% acetic acid. A procedure was developed utilizing supercritical fluid extraction to isolate the FFA and subsequently separate and quantitate the FFA with supercritical fluid chromatography. The extraction with supercritical CO$\\sb2$ and a modifier of 5% methanol containing 1% acetic acid was done at 680 atm using a SFX 2-10 Isco Supercritical Fluid Extractor (Model 100DX, Lincoln, NE). The supercritical fluid chromatographic separations were conducted by a Lee Scientific SFC, Model $\\beta$501 (Salt Lake City, UT) and a capillary column (17 m x 50 $\\mu$m i.d.) with a stationary phase of 25% cyano propyl polymethyl siloxane at 80$\\sp\\prime$C. The Roquefort cheese samples contained more of the fatty acids in greater amounts than the Blue cheese. No caproic and caprylic acids were detected in the American Blue cheese samples. The levels of capric and lauric acids were lower in the Blue cheese. All of these fatty acids are important for a product to have the \"\"peppery\"\" flavor popular among the consumers. Hence, a concerted effort is needed to alter the free fatty acid profile of the American Blue cheese so that it is closer to that of Roquefort cheese.\"","Made available in DSpace on 2011-05-07T11:53:56Z (GMT). No. of bitstreams: 2 license.txt: 4922 bytes, checksum: 910b249b4beec47e7ab768910c8f966f (MD5) 9411720.pdf: 3358555 bytes, checksum: a719ed2c6502ea70bc8eb51d793b68f5 (MD5) Previous issue date: 1993","Item marked as restricted to the 'UIUC Users [automated]' Group (id=2) by Howard Ding (hding2@illinois.edu) on 2011-05-07T14:33:58Z Item is restricted indefinitely.","Restriction data tranferred 2014-07-01T11:12:47-05:00 Original Data Group with Access UIUC Users [automated] Release Date: none Reason: ETDs are only available to UIUC Users without author permission","ETDs are only available to UIUC Users without author permission","U of I Only"],"dc:identifier":["AAI9411720","(UMI)AAI9411720","http://hdl.handle.net/2142/19000"],"dc:language":["eng"],"dc:rights":["Copyright 1993 Mohyuddin, Ghulam"],"dc:subject":["Agriculture","Technology","Food Science"],"dc:title":["The supercritical fluid extraction and chromatographic analysis of fatty acids in blue cheese"],"dc:type":["text"],"thesis:degree_discipline":["Food Science"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:25:12Z"}