Publication detail

Use of solid-phase microextraction for analysis of mould cheeses aroma

VÍTOVÁ, E. MIKULÍKOVÁ, R. DRDÁK, M.

Original Title

Type

conference paper

Language

English

Original Abstract

The aim of this work was to isolate, identify and quantify the aromatic substances in respect to the ripening of blue mould-ripened cheese. There were total of 30 fatty acids identified in the cheese. Capric, myristic, palmitic, and stearic and oleic acids represented the largest proportion of acid content and the most significant changes during ripening. The SMPE method - solid phase microextraction followed by a gas chromatography analysis was used to analyse the other aromatic substances. The compounds were identified and quantified based on available standards. A total of 20 aromatic compounds were identified consisting of 2 acids, 6 ketones, 2 sulphides, 4 aldehydes, 5 alcohols and 1 ester. The most significant of these are acetic acid, acetone and benzaldehyde.

Keywords

mould cheese, aroma

Authors

VÍTOVÁ, E.; MIKULÍKOVÁ, R.; DRDÁK, M.

RIV year

2003

Released

14. 1. 2002

Publisher

VUT

Location

Brno

ISBN

80-214-2151-7

Book

Technology and processes for sustainable development and pollution reduction

Edition

Edition number

Pages from

346

Pages to

347

Pages count

BibTex

@inproceedings{BUT7097,
  author="Eva {Vítová} and Renata {Mikulíková} and Milan {Drdák}",
  title="Use of solid-phase microextraction for analysis of mould cheeses aroma",
  booktitle="Technology and processes for sustainable development and pollution reduction",
  year="2002",
  series="8",
  number="8",
  pages="346--347",
  publisher="VUT",
  address="Brno",
  isbn="80-214-2151-7"
}