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Spectrophotometry Method for the Estimation of Bitter Weed Flavor in Milk with Chromotropic Acid

Division of Biochemistry, The Agricultural and Technical College of North Carolina Greensboro

ABSTRACT

A colorimetric method for determining bitter weed flavor in milk has been developed, based upon the reddish-purple color produced in the reaction of the flavor component and/or isotenulin with an acid solution of chromotropic acid. The color produced in the reaction conformed to Beer's Law, and was found to be suitable for the estimation of the flavor component in the concentration range of 0.1 to 1.5 mg/ml. The experimental values for the flavor component were calculated from a standard curve previously prepared for isotenulin at 410 mµ. The factors and experimental conditions which enhanced the accuracy of the method have been described.

¹ Approved by Director of Research as paper No. 1247 of the Journal Series of the North Carolina Agricultural Experiment Station, Raleigh, North Carolina.