Monitoring těkavých látek během zrání plísňových sýrů metodou SPME-GC

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Book of Abstracts IDF Symposium on Cheese

ISBN

80-86257-35-5

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

83-83

Název nakladatele

Galén

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

21. 3. 2004

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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