Publication detail
Method optimization for analysis of aroma compounds of cheeses by SPME
VÍTOVÁ, E. MIKULÍKOVÁ, R. DRDÁK, M. BŘEZINA, P.
Original Title
Method optimization for analysis of aroma compounds of cheeses by SPME
Type
journal article - other
Language
English
Original Abstract
Three different isolation techniques were tested for the study of mould cheeses aroma compounds: steam distillation, headspace and solid phase microextraction. SPME was chosen and optimised as the most convenient. It offers many advantages: simplicity, rapidity and first of all minimizing thermal, chemical and mechanical modifications of the sample. The volatile components were extracted using CarboxenTM/Polydimethylsiloxane fiber and analysed by gas chromatography. The method showed good reproducibility and sensitivity. Linearity was excellent ( R2 0.9564-0.9952). 46 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 2 aldehydes, 9 ketones, 16 alcohols, 2 esters, 10 fatty acids and 1 sulphur compound. Present contaminants (silicone, phthalates) come probably from laboratory material used.
Keywords
cheese, SPME, aroma
Authors
VÍTOVÁ, E.; MIKULÍKOVÁ, R.; DRDÁK, M.; BŘEZINA, P.
RIV year
2003
Released
1. 1. 2002
Publisher
ČSCH
Location
Brno
ISBN
0009-2770
Periodical
Chemické listy
Year of study
96
Number
6
State
Czech Republic
Pages from
497
Pages to
498
Pages count
1
BibTex
@article{BUT41219,
author="Eva {Vítová} and Renata {Mikulíková} and Milan {Drdák} and Pavel {Březina}",
title="Method optimization for analysis of aroma compounds of cheeses by SPME",
journal="Chemické listy",
year="2002",
volume="96",
number="6",
pages="497--498",
issn="0009-2770"
}