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

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F07%3APU70486" target="_blank" >RIV/00216305:26310/07:PU70486 - 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
Application of SPME-GC method for analysis of the aroma of white surface mould cheeses
Original language description
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 profile
Czech name
Aplikace SPME-GC metody pro analýzu aroma plísňových sýrů
Czech description
Aplikace SPME-GC metody pro analýzu aroma plísňových sýrů

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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