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Solid-phase microextraction for analysis of mould cheese aroma

Author

Listed:
  • 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)

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.

Suggested Citation

  • Eva Vítová & Blanka Loupancová & Jana Zemanová & Hana Štoudková & Pavel Březina & Libor Babák, 2006. "Solid-phase microextraction for analysis of mould cheese aroma," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 24(6), pages 268-274.
    • Handle: RePEc:caa:jnlcjf:v:24:y:2006:i:6:id:3324-cjfs
    DOI: 10.17221/3324-CJFS
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