Abstract
Gas chromatography (GC) has many applications in the analysis of food products. A common GC application is fatty acid profile analysis, to meet the nutrition labeling requirements for total fat and saturated fat. This laboratory exercise involves solvent fat extraction, followed by saponification and then methylation with boron trifluoride to form fatty acid methyl esters. The sample is then subjected to GC analysis, with quantification and identification made possible using a reference standard.
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Chen B, Ellefson WC (2024) Fat analysis. Ch. 17. In: Ismail BP, Nielsen SS (eds) Nielsen’s food analysis, 6th edn. Springer, New York
Pike OA (2024) Fat characterization. Ch. 23. In: Ismail BP, Nielsen SS (eds) Nielsen’s food analysis, 6th edn. Springer, New York
Reineccius GA, Qian MC (2024) Gas chromatography. Ch. 14. In: Ismail BP, Nielsen SS (eds) Nielsen’s food analysis, 6th edn. Springer, New York
Acknowledgments
The authors of this chapter thank Michael C. Qian (Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA) for contributing material for this chapter when it was originally developed.
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© 2024 The Author(s), under exclusive license to Springer Nature Switzerland AG
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Ismail, B.P., Nielsen, S.S. (2024). Gas Chromatography. In: Ismail, B.P., Nielsen, S.S. (eds) Nielsen's Food Analysis Laboratory Manual. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-031-44970-3_9
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DOI: https://doi.org/10.1007/978-3-031-44970-3_9
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