Monitoring Volatile Compounds with SPME-Gas Chromatography During Mould Cheese Ripening

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F04%3APU45451" target="_blank" >RIV/00216305:26310/04:PU45451 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Monitoring Volatile Compounds with SPME-Gas Chromatography During Mould Cheese Ripening
Original language description
Flavour is one of the most important quality criteria that influences the selection and consumption of food. Volatile compounds potentially involved in cheese flavour are hydrocarbons, alcohols, aldehydes, ketones, esters, fatty acids, lactones as well as sulphur- and nitrogen-containing compounds. Cheese flavour is formed during ripening of cheese and results from the breakdown of milk proteins, fat, lactose and citrate due to enzymes from microorganisms, coagulants and milk. Mould growth has been thouught to play a major role in the production of volatile flavour compounds and texture modifications of mould cheeses. The solid-phase microextraction (SPME) procedure coupled to gas chromatography was used to study the evolution of volatile compounds ofNiva cheese during ripening. Niva is a mould ripened cheese (50 % fat in dry matter) manufactured (under the usual conditions) according to the traditional procedures in a dairy in Česky Krumlov. SPME is a new sample preparation technique
Czech name
Monitoring těkavých látek během zrání plísňových sýrů metodou SPME-GC
Czech description
SPME analýza sýrů

Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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