Detail publikace

Method optimization for analysis of aroma compounds of cheeses by SPME

VÍTOVÁ, E. MIKULÍKOVÁ, R. DRDÁK, M. BŘEZINA, P.

Originální název

Typ

článek v časopise - ostatní, Jost

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

cheese, SPME, aroma

Autoři

VÍTOVÁ, E.; MIKULÍKOVÁ, R.; DRDÁK, M.; BŘEZINA, P.

Rok RIV

2003

Vydáno

1. 1. 2002

Nakladatel

ČSCH

Místo

Brno

ISSN

0009-2770

Periodikum

Chemické listy

Ročník

Číslo

Stát

Česká republika

Strany od

497

Strany do

498

Strany počet

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"
}