Detail publikačního výsledku
Solid-phase microextraction for analysis of mould cheese aroma
VÍTOVÁ, E.; LOUPANCOVÁ, B.; ZEMANOVÁ, J.; ŠTOUDKOVÁ, H.; BŘEZINA, P.; BABÁK, L.
Original Title
Solid-phase microextraction for analysis of mould cheese aroma
English Title
Solid-phase microextraction for analysis of mould cheese aroma
Type
Peer-reviewed article not indexed in WoS or Scopus
Original Abstract
Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. Extraction conditions were very mild, which minimize thermal, mechanical or chemical modification of the sample; the method is rapid, simple and cheap. In total 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids and 4 sulphur compounds. These aroma compounds were quantified and consequently changes in concentration of them were studied throughout ripening period. Most of volatile compounds identified were present at all stages of cheese ripening, their amounts changed significantly, however there was not found significant increase in concentration.
English abstract
Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. Extraction conditions were very mild, which minimize thermal, mechanical or chemical modification of the sample; the method is rapid, simple and cheap. In total 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids and 4 sulphur compounds. These aroma compounds were quantified and consequently changes in concentration of them were studied throughout ripening period. Most of volatile compounds identified were present at all stages of cheese ripening, their amounts changed significantly, however there was not found significant increase in concentration.
Keywords
SPME, aroma, cheese
Key words in English
SPME, aroma, cheese
Authors
VÍTOVÁ, E.; LOUPANCOVÁ, B.; ZEMANOVÁ, J.; ŠTOUDKOVÁ, H.; BŘEZINA, P.; BABÁK, L.
Released
14.12.2006
Location
Praha
ISBN
1212-1800
Periodical
CZECH JOURNAL OF FOOD SCIENCES
Volume
24
Number
6
State
Czech Republic
Pages from
268
Pages to
274
Pages count
7
Full text in the Digital Library
BibTex
@article{BUT43619,
author="Eva {Vítová} and Blanka {Loupancová} and Jana {Zemanová} and Hana {Burianová} and Pavel {Březina} and Libor {Babák}",
title="Solid-phase microextraction for analysis of mould cheese aroma",
journal="CZECH JOURNAL OF FOOD SCIENCES",
year="2006",
volume="24",
number="6",
pages="268--274",
issn="1212-1800"
}