Detail publikace

Solid-phase microextraction for analysis of mould cheese aroma

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

Originální název

Typ

článek v časopise - ostatní, Jost

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

SPME, aroma, cheese

Autoři

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

Rok RIV

2006

Vydáno

14. 12. 2006

Místo

Praha

ISSN

1212-1800

Periodikum

Czech J. Food Scencies (Special Isue)

Ročník

Číslo

Stát

Česká republika

Strany od

268

Strany do

274

Strany počet

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"
}