Publication detail

Use of SPME for analysis of mould cheeses aroma

VÍTOVÁ, E. MIKULÍKOVÁ, R. DRDÁK, M.

Original Title

Type

conference paper

Language

English

Original Abstract

Aroma and flavour are one of the most important quality criteria of food. Aroma producing compounds consist of a wide range of organic compounds possessing various polarities and reactivities. Fortunately, most aroma compounds are volatile, and procedures for their isolation from samples have been established by taking advantage of this volatility. To analyse a flavour by gas chromatography, it is necessary to extract these compounds from their matrix. The solid-phase microextraction technique is a new sample preparation technique using a fused-silica fiber coated on the outside with an appropriate stationary phase. Analyte in the sample is directly extracted and concentrared to the fiber coating. The aim of this work was to develop a simple, rapid, cheap and reliable method for the extraction of the aroma compounds of cheeses.

Key words in English

SPME, volatile compounds, cheese, aroma

Authors

VÍTOVÁ, E.; MIKULÍKOVÁ, R.; DRDÁK, M.

RIV year

2004

Released

27. 8. 2001

Publisher

SVŠT

Location

Bratislava

Pages from

Pages to

Pages count

BibTex

@inproceedings{BUT3295,
  author="Eva {Vítová} and Renata {Mikulíková} and Milan {Drdák}",
  title="Use of SPME for analysis of mould cheeses aroma",
  booktitle="Advances and applications of chromatography in industry",
  year="2001",
  pages="1",
  publisher="SVŠT",
  address="Bratislava"
}