Detail publikace

Monitoring maturation of blue cheese

BEZDĚKOVÁ, Š. VÍTOVÁ, E. FIŠERA, M.

Originální název

Monitoring maturation of blue cheese

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 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.

Klíčová slova

blue cheese

Autoři

BEZDĚKOVÁ, Š.; VÍTOVÁ, E.; FIŠERA, M.

Rok RIV

2004

Vydáno

1. 1. 2002

Nakladatel

ČSCH

Místo

Brno

ISSN

0009-2770

Periodikum

Chemické listy

Ročník

4

Číslo

4

Stát

Česká republika

Strany od

148

Strany do

148

Strany počet

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"
}