Laboratory model for fermentation process for virgin coconut oil : identification and quantification of organic acids

Author

VALDE MELODINA

Date of Award

2010

Document Type

Thesis

Degree Name

Master of Science in Chemistry

Department

Chemistry

Abstract

: The organic acid profiles of coconut milk and virgin coconut oil (VCO) produced during an 18-hr fermentation period were determined by GCMS and GCFID analyses of the corresponding butyl esters. Eleven organic acids were identified and quantified, namely

Comments

The C4.V35 2010

Recommended Citation

MELODINA, VALDE, (2010). Laboratory model for fermentation process for virgin coconut oil : identification and quantification of organic acids. Archīum.ATENEO.
https://archium.ateneo.edu/theses-dissertations/134