Question

Given below are two statements
Statement I: Fatty acid profile of milk fat is determined using GLC technique
Statement II: Analysis of volatile components of foods can be carried out using GLC technique
In the light of the above statements, choose the most appropriate answer from the options given below

• A. Both Statement I and Statement II are true
• B. Both Statement I and Statement II are false
• C. Statement I is true but Statement II is false
• D. Statement I is false but Statement II is true

Hint:

Gas-Liquid Chromatography (GLC) Applications: 1. Determination of Fatty Acid Profile (as FAME) in milk fat. 2. Quantification of Volatile flavor components (Headspace GC).

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Gas-Liquid Chromatography (GLC) in dairy science: GLC of Fatty Acid Methyl Esters (FAME) quantifies the entire fatty acid spectrum (C4:0 to C24:0), and Headspace-GLC analyzes volatile flavor compounds.
Key Formula or Approach:
\[ \text{Milk Fat Triglycerides} \xrightarrow{\text{Transesterification (KOH/Methanol)}} \text{Fatty Acid Methyl Esters (FAME)} \xrightarrow{\mathbf{GLC \text{ (FID)}}} \text{Fatty Acid Profile} \]

Step 2: Detailed Explanation:
1. Statement I: Gas-Liquid Chromatography (GLC GC-FID) is the universal gold-standard analytical technique for determining the fatty acid profile of milk fat. Milk lipids are converted by transesterification into volatile Fatty Acid Methyl Esters (FAME), which are resolved on capillary columns from short-chain volatile butyric acid ($C_4$) to polyunsaturated long-chain fatty acids ($C_{22}$). Hence, Statement I is true.
2. Statement II: GLC (specifically Static/Dynamic Headspace GC-MS) is the primary instrumental method used to separate, identify, and quantify volatile aroma and flavor components (aldehydes, ketones, esters, alcohols, sulfur compounds) in milk, butter, cheese, and foods. Hence, Statement II is true.

Step 3: Final Answer:
Thus, Both Statement I and Statement II are true, matching option (A).