Detail publikace

Application of SPME-GC method for analysis of the aroma of white surface mould cheeses

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"
}