ABSTRACT
In addition, it is often necessary to determine organic acid composition in food to indicate contamination. Short-chain organic acids are known to signicantly affect the avor and the quality of food (Alur et al., 1995). These acids mainly include acetic acid and less often propionic and butyric acid, and may originate from raw materials or they may be produced by fermentation during processing or storage. Microbial contamination during storage also results in the formation of volatile acids and impairs the quality of products (Yang and Choong, 2001).
