Publication detail

Monitoring maturation of blue cheese

BEZDĚKOVÁ, Š. VÍTOVÁ, E. FIŠERA, M.

Original Title

Monitoring maturation of blue cheese

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 Carboxen-Polydimethylsiloxane 85 mikrom fiber and analysed by gas chromatography. The method showed good reproducibility and sensitivity. Linearity was excellent. 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. Ketones and alcohols as most important aroma compounds of mould cheeses were quantified. Changes in concentration of these compounds were studied throughout ripening period. Most of volatile compounds identified were present in all stages of cheese ripening, however their amount changed significantly.

Keywords

blue cheese

Authors

BEZDĚKOVÁ, Š.; VÍTOVÁ, E.; FIŠERA, M.

RIV year

2004

Released

1. 1. 2002

Publisher

ČSCH

Location

Brno

ISBN

0009-2770

Periodical

Chemické listy

Year of study

4

Number

4

State

Czech Republic

Pages from

148

Pages to

148

Pages count

1

BibTex

@article{BUT41220,
  author="Šárka {Bezděková} and Eva {Vítová} and Miroslav {Fišera}",
  title="Monitoring maturation of blue cheese",
  journal="Chemické listy",
  year="2002",
  volume="4",
  number="4",
  pages="148--148",
  issn="0009-2770"
}