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A method is reported for determining the t~-dicarbonyls glyoxal, methylglyoxal, and diacetyl. The carbonyls were reacted at pH 8 with .05% aqueous solution of ophenylenediamine for 4 h at 25"C to form quinoxalines. The derivatives were extracted with chloroform, transferred to methanol, and separated by HPLC on a Supelcosil LC-18 column with methanolwater as the mobile phase. The method was applied to several dairy cultures and cheese varieties. The amounts of glyoxal, methylglyoxal, and diacetyl in the cultures varied from 2 to 227, 0 to 7, and 1 to 11 ~tg/ml, respectively, depending on the species, strain, and culture medium.
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Bednarski et al. (1989) studied this question.
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