Verification of cheeses authenticity by mass spectrometry

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43919189" target="_blank" >RIV/60461373:22330/19:43919189 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216208:11410/19:10416942

Výsledek na webu

<a href="https://onlinelibrary.wiley.com/doi/pdf/10.1002/jssc.201900659" target="_blank" >https://onlinelibrary.wiley.com/doi/pdf/10.1002/jssc.201900659</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jssc.201900659" target="_blank" >10.1002/jssc.201900659</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Verification of cheeses authenticity by mass spectrometry

Popis výsledku v původním jazyce

Cheeses are a group of fermented dairy products that are produced all over the world in various forms and flavours. Milk, especially sheep or goat milk, is still regarded as an expensive raw material in the world, which makes milk and milk products highly attractive as a fraud target. Most often, such fraud includes partial or complete substitution with cheaper sorts of milk (e.g. bovine milk). The aim of this work was to verify the authenticity of 27 cheeses commonly emerging on the Czech food market. The cheeses were distinguished on the basis of milk animal species origin. For this purpose, two mass spectrometry techniques were used: matrix-assisted laser desorption/ionization with time of flight mass spectrometry together with principal component analysis method and liquid chromatography coupled with electrospray ionization and quadrupole time-of-flight mass spectrometry. The results were a partial success, because the cheeses could only be partially distinguished with the first mass spectrometry technique probably because of the influence of some protein additive materials in cheeses. The second technique allowed for collecting higher quality results and thus appears to be highly suitable for the research task. © 2019 WILEY-VCH Verlag GmbH &amp; Co. KGaA, Weinheim

Název v anglickém jazyce

Verification of cheeses authenticity by mass spectrometry

Popis výsledku anglicky

Cheeses are a group of fermented dairy products that are produced all over the world in various forms and flavours. Milk, especially sheep or goat milk, is still regarded as an expensive raw material in the world, which makes milk and milk products highly attractive as a fraud target. Most often, such fraud includes partial or complete substitution with cheaper sorts of milk (e.g. bovine milk). The aim of this work was to verify the authenticity of 27 cheeses commonly emerging on the Czech food market. The cheeses were distinguished on the basis of milk animal species origin. For this purpose, two mass spectrometry techniques were used: matrix-assisted laser desorption/ionization with time of flight mass spectrometry together with principal component analysis method and liquid chromatography coupled with electrospray ionization and quadrupole time-of-flight mass spectrometry. The results were a partial success, because the cheeses could only be partially distinguished with the first mass spectrometry technique probably because of the influence of some protein additive materials in cheeses. The second technique allowed for collecting higher quality results and thus appears to be highly suitable for the research task. © 2019 WILEY-VCH Verlag GmbH &amp; Co. KGaA, Weinheim

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Journal of Separation Science

ISSN

1615-9306

e-ISSN

—

Svazek periodika

42

Číslo periodika v rámci svazku

22

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

10

Strana od-do

3487-3496

Kód UT WoS článku

000497882500011

EID výsledku v databázi Scopus

2-s2.0-85074016617