SPME pro analýzu aroma plísňových sýrů
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F06%3APU63440" target="_blank" >RIV/00216305:26310/06:PU63440 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Solid-phase microextraction for analysis of mould cheese aroma
Popis výsledku v původním jazyce
Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. Extraction conditions were very mild, which minimize thermal, mechanical or chemical modification of the sample; the methodis rapid, simple and cheap. In total 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids and 4 sulphur compounds. These aroma compounds were quantified and consequently changes in concentration of them were studied throughout ripening period. Most of volatile compounds identified were present at all stages of cheese ripening, their amounts changed significantly, however there was not found significant increase in concentration.
Název v anglickém jazyce
Solid-phase microextraction for analysis of mould cheese aroma
Popis výsledku anglicky
Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. Extraction conditions were very mild, which minimize thermal, mechanical or chemical modification of the sample; the methodis rapid, simple and cheap. In total 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids and 4 sulphur compounds. These aroma compounds were quantified and consequently changes in concentration of them were studied throughout ripening period. Most of volatile compounds identified were present at all stages of cheese ripening, their amounts changed significantly, however there was not found significant increase in concentration.
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2006
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Czech J. Food Scencies (Special Isue)
ISSN
1212-1800
e-ISSN
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Svazek periodika
24
Číslo periodika v rámci svazku
6
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
7
Strana od-do
268-274
Kód UT WoS článku
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EID výsledku v databázi Scopus
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