Detail publikačního výsledku

Solid-phase microextraction for analysis of mould cheese aroma

VÍTOVÁ, E.; LOUPANCOVÁ, B.; ZEMANOVÁ, J.; ŠTOUDKOVÁ, H.; BŘEZINA, P.; BABÁK, L.

Originální název

Solid-phase microextraction for analysis of mould cheese aroma

Anglický název

Solid-phase microextraction for analysis of mould cheese aroma

Druh

Článek recenzovaný mimo WoS a Scopus

Originální abstrakt

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.

Anglický abstrakt

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.

Klíčová slova

SPME, aroma, cheese

Klíčová slova v angličtině

SPME, aroma, cheese

Autoři

VÍTOVÁ, E.; LOUPANCOVÁ, B.; ZEMANOVÁ, J.; ŠTOUDKOVÁ, H.; BŘEZINA, P.; BABÁK, L.

Vydáno

14.12.2006

Místo

Praha

ISSN

1212-1800

Periodikum

CZECH JOURNAL OF FOOD SCIENCES

Svazek

24

Číslo

6

Stát

Česká republika

Strany od

268

Strany do

274

Strany počet

7

Plný text v Digitální knihovně

http://hdl.handle.net/

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"
}