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VÍTOVÁ, E. LOUPANCOVÁ, B. ZEMANOVÁ, J. ŠTOUDKOVÁ, H. BŘEZINA, P. BABÁK, L.
Originální název
Solid-phase microextraction for analysis of mould cheese aroma
Typ
článek v časopise - ostatní, Jost
Jazyk
angličtina
Originální abstrakt
Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. Extraction conditions were very mild, which minimize thermal, mechanical or chemical modification of the sample; the method is rapid, simple and cheap. In total 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids and 4 sulphur compounds. These aroma compounds were quantified and consequently changes in concentration of them were studied throughout ripening period. Most of volatile compounds identified were present at all stages of cheese ripening, their amounts changed significantly, however there was not found significant increase in concentration.
Klíčová slova
SPME, aroma, cheese
Autoři
VÍTOVÁ, E.; LOUPANCOVÁ, B.; ZEMANOVÁ, J.; ŠTOUDKOVÁ, H.; BŘEZINA, P.; BABÁK, L.
Rok RIV
2006
Vydáno
14. 12. 2006
Místo
Praha
ISSN
1212-1800
Periodikum
Czech J. Food Scencies (Special Isue)
Ročník
24
Číslo
6
Stát
Česká republika
Strany od
268
Strany do
274
Strany počet
7
BibTex
@article{BUT43619, author="Eva {Vítová} and Blanka {Loupancová} and Jana {Zemanová} and Hana {Burianová} and Pavel {Březina} and Libor {Babák}", title="Solid-phase microextraction for analysis of mould cheese aroma", journal="Czech J. Food Scencies (Special Isue)", year="2006", volume="24", number="6", pages="268--274", issn="1212-1800" }