ArticleFood science and biotechnology2022
Quantitation of propionic acid in emmental cheese products by direct solvent extraction.
Article in Food science and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 5 citations in OpenAlex.
- Analytical Mapping of Swiss Hard Cheese to Highlight the Distribution of Volatile Compounds, Aroma, and Microbiota.Journal of agricultural and food chemistry · 2025Article
- Microfluidic Distillation System for Separation of Propionic Acid in Foods.Micromachines · 2023Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Propionic acid (PA) is commonly present in Emmental cheese (EM) with relatively high concentration. Even though PA is allowed as GRAS in the USA, it may cause neurological disorders if it is consumed excessively. The maximum level of the preservative PA in cheese is set at 3.0 g/kg by the Korean Food Code. Also, the minimum level of PA in EM (150 mg / 100 g) was set by Codex in 1967. Therefore, PA monitoring in EM, with relatively high level of intrinsic PA, is necessary to recommend the sound use of the PA in the EM ripened. The current official PA analysis method consisting of steam distillation and solvent extraction / evaporation, is too cumbersome to be handled in sample preparation process. In this study, acidic acetone-based direct extraction method was successfully applied to 12 EM samples for the determination of PA level.
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