Publication detail

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

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

Original Title

Type

journal article - other

Language

English

Original Abstract

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.

Keywords

aroma; mould cheese; SPME-GC

Authors

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

RIV year

2007

Released

13. 5. 2007

Publisher

VÚP Food Research Institute

Location

Bratislava

ISBN

1336-8672

Periodical

Journal of Food and Nutrition Research

Year of study

Number

State

Slovak Republic

Pages from

Pages to

Pages count

BibTex

@article{BUT45103,
  author="Eva {Vítová} and Blanka {Loupancová} and Hana {Burianová} and Jana {Zemanová}",
  title="Application of SPME-GC method for analysis of the aroma of white surface mould cheeses",
  journal="Journal of Food and Nutrition Research",
  year="2007",
  volume="46",
  number="2",
  pages="84--90",
  issn="1336-8672"
}