Detail publikace

Use of solid-phase microextraction 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

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.

Klíčová slova

mould cheese, aroma

Autoři

VÍTOVÁ, E.; MIKULÍKOVÁ, R.; DRDÁK, M.

Rok RIV

2003

Vydáno

14. 1. 2002

Nakladatel

VUT

Místo

Brno

ISBN

80-214-2151-7

Kniha

Technology and processes for sustainable development and pollution reduction

Edice

Číslo edice

Strany od

346

Strany do

347

Strany počet

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"
}