Solid-phase microextraction for analysis of mould cheese aroma

Eva Vítová, Blanka Loupancová, Jana Zemanová, Hana Štoudková, Pavel Březina and Libor Babák
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Eva Vítová: Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic
Blanka Loupancová: Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic
Jana Zemanová: Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic
Hana Štoudková: Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic
Pavel Březina: Department of Food Engineering, Faculty of Technology, University of Tomas Baťa, Zlín, Czech Republic
Libor Babák: Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic

Czech Journal of Food Sciences, 2006, vol. 24, issue 6, 268-274

Abstract: Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimises thermal, mechanical, or chemical modification of the sample; the method is 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 subsequently the changes in the concentrations of them were studied throughout the ripening period. Most of the volatile compounds identified were present at all stages of the cheese ripening, their amounts changing significantly, however, in most cases the final concentration in the ripe cheeses was similar to the initial concentration in the unripe cheese.

Keywords: SPME; gas chromatography; mould cheese; aroma compounds (search for similar items in EconPapers)
Date: 2006
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3324-cjfs

DOI: 10.17221/3324-CJFS

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