Publication result detail
Method optimization for analysis of aroma compounds of cheeses by SPME
VÍTOVÁ, E.; MIKULÍKOVÁ, R.; DRDÁK, M.; BŘEZINA, P.
Original Title
Method optimization for analysis of aroma compounds of cheeses by SPME
English Title
Method optimization for analysis of aroma compounds of cheeses by SPME
Type
Peer-reviewed article not indexed in WoS or Scopus
Original Abstract
Three different isolation techniques were tested for the study of mould cheeses aroma compounds: steam distillation, headspace and solid phase microextraction. SPME was chosen and optimised as the most convenient. It offers many advantages: simplicity, rapidity and first of all minimizing thermal, chemical and mechanical modifications of the sample. The volatile components were extracted using CarboxenTM/Polydimethylsiloxane fiber and analysed by gas chromatography. The method showed good reproducibility and sensitivity. Linearity was excellent ( R2 0.9564-0.9952). 46 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 2 aldehydes, 9 ketones, 16 alcohols, 2 esters, 10 fatty acids and 1 sulphur compound. Present contaminants (silicone, phthalates) come probably from laboratory material used.
English abstract
Three different isolation techniques were tested for the study of mould cheeses aroma compounds: steam distillation, headspace and solid phase microextraction. SPME was chosen and optimised as the most convenient. It offers many advantages: simplicity, rapidity and first of all minimizing thermal, chemical and mechanical modifications of the sample. The volatile components were extracted using CarboxenTM/Polydimethylsiloxane fiber and analysed by gas chromatography. The method showed good reproducibility and sensitivity. Linearity was excellent ( R2 0.9564-0.9952). 46 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 2 aldehydes, 9 ketones, 16 alcohols, 2 esters, 10 fatty acids and 1 sulphur compound. Present contaminants (silicone, phthalates) come probably from laboratory material used.
Keywords
cheese, SPME, aroma
Key words in English
cheese, SPME, aroma
Authors
VÍTOVÁ, E.; MIKULÍKOVÁ, R.; DRDÁK, M.; BŘEZINA, P.
RIV year
2011
Released
01.01.2002
Publisher
ČSCH
Location
Brno
ISBN
0009-2770
Periodical
CHEMICKE LISTY
Volume
96
Number
6
State
Czech Republic
Pages from
497
Pages to
498
Pages count
1
BibTex
@article{BUT41219,
author="Eva {Vítová} and Renata {Mikulíková} and Milan {Drdák} and Pavel {Březina}",
title="Method optimization for analysis of aroma compounds of cheeses by SPME",
journal="CHEMICKE LISTY",
year="2002",
volume="96",
number="6",
pages="497--498",
issn="0009-2770"
}