Analytical methods for determining free short-chain fatty acids and butyryl moieties in foods: A concise review

Short-chain fatty acids (SCFAs), especially butyric acid, are essential indicators of food quality, authenticity, and microbial activity in a wide range of food matrices. Their determination in foods has become increasingly important for monitoring fermentation, detecting adulteration, and understanding biochemical transformations in dairy, plant-based, and fermented products. Analytical quantification of SCFAs is challenging due to volatility, reactivity, and complex interactions with food matrices. This review provides an expanded synthesis of modern analytical approaches for SCFA determination, focusing on chromatographic, spectrophotometric, and emerging high-throughput techniques. Developments in sample preparation, derivatization chemistry, and mass spectrometry have significantly improved sensitivity and robustness. Current trends highlight the shift toward microextraction-assisted GC workflows, derivatization-enhanced LC-MS/MS methods, and integrated metabolomics approaches ( e.g. through 1 H and 13 C NMR). Remaining challenges include matrix standardization, interlaboratory reproducibility, and method harmonization.