Aplikace SPME-GC metody pro analýzu aroma plísňových sýrů

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

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

2007

Kód důvěrnosti údajů

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

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

46

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

84-90

Kód UT WoS článku

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EID výsledku v databázi Scopus

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