Application of SPME-GC method for analysis of the aroma of white surface mould cheeses

Application of SPME-GC method for analysis of the aroma of white surface mould cheeses

Peer-reviewed article not indexed in WoS or Scopus

Solid-phase microextraction coupled to gas chromatography (SPME-GC) was used for the analysis of volatile aroma compounds in cheeses which had been ripened with a white surface mould Penicillium camemberti. These cheeses are of a characteristic appearance, taste and aroma due to the presence of sensory-active compounds formed during the ripening. The aim of this work was to compare aroma profiles of several types of these cheeses produced in Czech Republic and to follow changes of the aroma profile during the ripening. The method was simple and fast, extraction conditions affected minimally the thermal, mechanical or chemical changes of the samples. In total, 32 compounds were identified in the samples using this method, namely, 1 hydrocarbon, 3 aldehydes, 7 ketones, 11 alcohols, 2 esters, 5 fatty acids, 2 sulphur compounds and 1 nitrogen compound. As found, their proportion varied during ripening, but there was no significant increase in their content during experiments. Aroma profiles of the tested cheeses were similar in spite of the differences in the production technologies.

Solid-phase microextraction coupled to gas chromatography (SPME-GC) was used for the analysis of volatile aroma compounds in cheeses which had been ripened with a white surface mould Penicillium camemberti. These cheeses are of a characteristic appearance, taste and aroma due to the presence of sensory-active compounds formed during the ripening. The aim of this work was to compare aroma profiles of several types of these cheeses produced in Czech Republic and to follow changes of the aroma profile during the ripening. The method was simple and fast, extraction conditions affected minimally the thermal, mechanical or chemical changes of the samples. In total, 32 compounds were identified in the samples using this method, namely, 1 hydrocarbon, 3 aldehydes, 7 ketones, 11 alcohols, 2 esters, 5 fatty acids, 2 sulphur compounds and 1 nitrogen compound. As found, their proportion varied during ripening, but there was no significant increase in their content during experiments. Aroma profiles of the tested cheeses were similar in spite of the differences in the production technologies.

aroma; mould cheese; SPME-GC

aroma; mould cheese; SPME-GC

VÍTOVÁ, E.; LOUPANCOVÁ, B.; ŠTOUDKOVÁ, H.; ZEMANOVÁ, J.

13.05.2007

VÚP Food Research Institute

Bratislava

1336-8672

Journal of Food and Nutrition Research

46

2

Slovak Republic

84

90

7