Detail publikace

Method optimization for analysis of aroma compounds of cheeses by SPME

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

Originální název

Method optimization for analysis of aroma compounds of cheeses by SPME

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

96

Číslo

6

Stát

Česká republika

Strany od

497

Strany do

498

Strany počet

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"
}