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VÍTOVÁ, E. LOUPANCOVÁ, B. ŠTOUDKOVÁ, H. ZEMANOVÁ, J.
Originální název
Application of SPME-GC method for analysis of the aroma of white surface mould cheeses
Typ
článek v časopise - ostatní, Jost
Jazyk
angličtina
Originální abstrakt
Solid-phase microextraction coupled to gas chromatography (SPME-GC) was used for the analysis of volatile aroma compounds in cheeses which had been ripened with a white surface mould Penicillium camemberti. These cheeses are of a characteristic appearance, taste and aroma due to the presence of sensory-active compounds formed during the ripening. The aim of this work was to compare aroma profiles of several types of these cheeses produced in Czech Republic and to follow changes of the aroma profile during the ripening. The method was simple and fast, extraction conditions affected minimally the thermal, mechanical or chemical changes of the samples. In total, 32 compounds were identified in the samples using this method, namely, 1 hydrocarbon, 3 aldehydes, 7 ketones, 11 alcohols, 2 esters, 5 fatty acids, 2 sulphur compounds and 1 nitrogen compound. As found, their proportion varied during ripening, but there was no significant increase in their content during experiments. Aroma profiles of the tested cheeses were similar in spite of the differences in the production technologies.
Klíčová slova
aroma; mould cheese; SPME-GC
Autoři
VÍTOVÁ, E.; LOUPANCOVÁ, B.; ŠTOUDKOVÁ, H.; ZEMANOVÁ, J.
Rok RIV
2007
Vydáno
13. 5. 2007
Nakladatel
VÚP Food Research Institute
Místo
Bratislava
ISSN
1336-8672
Periodikum
Journal of Food and Nutrition Research
Ročník
46
Číslo
2
Stát
Slovenská republika
Strany od
84
Strany do
90
Strany počet
7
BibTex
@article{BUT45103, author="Eva {Vítová} and Blanka {Loupancová} and Hana {Burianová} and Jana {Zemanová}", title="Application of SPME-GC method for analysis of the aroma of white surface mould cheeses", journal="Journal of Food and Nutrition Research", year="2007", volume="46", number="2", pages="84--90", issn="1336-8672" }