Publication detail

Solid-phase microextraction for analysis of mould cheese aroma

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

Original Title

Type

journal article - other

Language

English

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.

Keywords

SPME, aroma, cheese

Authors

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

RIV year

2006

Released

14. 12. 2006

Location

Praha

ISBN

1212-1800

Periodical

Czech J. Food Scencies (Special Isue)

Year of study

Number

State

Czech Republic

Pages from

268

Pages to

274

Pages count

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 J. Food Scencies (Special Isue)",
  year="2006",
  volume="24",
  number="6",
  pages="268--274",
  issn="1212-1800"
}