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Determination of acetoin in Cottage cheese by the diaminobenzi-dine method

, : Determination of acetoin in Cottage cheese by the diaminobenzi-dine method. J. Fd Sci. Technol, Tokyo, 14: 5, 208-10

The method described involves oxidation of acetoin to diacetyl with FeSO4-FeC12, followed by determination of diacetyl using amino-benzidine method. Amount of acetoin in the product was calculated from determination of diacetyl before and after oxidation. Using this procedure, which gave -97% recovery, Japanese commercial Cottage cheese was found to contain 9.6 ppm acetoin and 4.3 ppm diacetyl. (From Chem.


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