Use of SPME for analysis of mould cheeses aroma

Use of SPME for analysis of mould cheeses aroma

Paper in proceedings (conference paper)

Aroma and flavour are one of the most important quality criteria of food. Aroma producing compounds consist of a wide range of organic compounds possessing various polarities and reactivities. Fortunately, most aroma compounds are volatile, and procedures for their isolation from samples have been established by taking advantage of this volatility. To analyse a flavour by gas chromatography, it is necessary to extract these compounds from their matrix. The solid-phase microextraction technique is a new sample preparation technique using a fused-silica fiber coated on the outside with an appropriate stationary phase. Analyte in the sample is directly extracted and concentrared to the fiber coating. The aim of this work was to develop a simple, rapid, cheap and reliable method for the extraction of the aroma compounds of cheeses.

Aroma and flavour are one of the most important quality criteria of food. Aroma producing compounds consist of a wide range of organic compounds possessing various polarities and reactivities. Fortunately, most aroma compounds are volatile, and procedures for their isolation from samples have been established by taking advantage of this volatility. To analyse a flavour by gas chromatography, it is necessary to extract these compounds from their matrix. The solid-phase microextraction technique is a new sample preparation technique using a fused-silica fiber coated on the outside with an appropriate stationary phase. Analyte in the sample is directly extracted and concentrared to the fiber coating. The aim of this work was to develop a simple, rapid, cheap and reliable method for the extraction of the aroma compounds of cheeses.

SPME, volatile compounds, cheese, aroma

VÍTOVÁ, E.; MIKULÍKOVÁ, R.; DRDÁK, M.

27.08.2001

SVŠT

Bratislava

Advances and applications of chromatography in industry

29

1

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