Changes of free fatty acids during ripening of Niva cheese

E. Vítová, J. Zemanová, Š. Bezděková, L. Babák, B. Loupancová and P. Březina
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E. Vítová: Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic
J. Zemanová: Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic
Š. Bezděková: Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic
L. Babák: Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic
B. Loupancová: Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic
P. Březina: Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S310-S313

Abstract: Changes in the concentrations of free fatty acids in Niva cheese were monitored over the ripening period. Fatty acids were analyzed as methyl esters using gas chromatography with flame ionization detection. Identification has been carried out by comparison of the retention times with those of standard substances. Methanol esterification method using potassium hydroxide catalysis was used for preparing the sample of the fatty acids. The method is simple in respect to instrumentation and chemicals. It can be applied directly to the cheese matrix, which significantly decreases the time for sample preparation. There were total of 30 fatty acids identified in the cheese. Capric, myristic, palmitic, stearic and oleic acids represented the largest proportion of acid content and the most significant changes during ripening.

Keywords: blue cheese; fatty acids; gas chromatography (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10689-cjfs

DOI: 10.17221/10689-CJFS

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