Detail publikace

Use of SPME for analysis of mould cheeses aroma

VÍTOVÁ, E. MIKULÍKOVÁ, R. DRDÁK, M.

Originální název

Typ

článek ve sborníku ve WoS nebo Scopus

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova v angličtině

SPME, volatile compounds, cheese, aroma

Autoři

VÍTOVÁ, E.; MIKULÍKOVÁ, R.; DRDÁK, M.

Rok RIV

2004

Vydáno

27. 8. 2001

Nakladatel

SVŠT

Místo

Bratislava

Strany od

Strany do

Strany počet

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"
}