Publication detail

Method optimization for analysis of aroma compounds of cheeses by SPME

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

Original Title

Method optimization for analysis of aroma compounds of cheeses by SPME

Type

journal article - other

Language

English

Original Abstract

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.

Keywords

cheese, SPME, aroma

Authors

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

RIV year

2003

Released

1. 1. 2002

Publisher

ČSCH

Location

Brno

ISBN

0009-2770

Periodical

Chemické listy

Year of study

96

Number

6

State

Czech Republic

Pages from

497

Pages to

498

Pages count

1

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"
}