About: Use of solid-phase microextraction for analysis of mould cheeses aroma

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this work was to isolate, identify and quantify the aromatic substances in respect to the ripening of blue mould-ripened cheese. There were total of 30 fatty acids identified in the cheese. Capric, myristic, palmitic, and stearic and oleic acids represented the largest proportion of acid content and the most significant changes during ripening. The SMPE method - solid phase microextraction followed by a gas chromatography analysis was used to analyse the other aromatic substances. The compounds were identified and quantified based on available standards. A total of 20 aromatic compounds were identified consisting of 2 acids, 6 ketones, 2 sulphides, 4 aldehydes, 5 alcohols and 1 ester. The most significant of these are acetic acid, acetone and benzaldehyde. The aim of this work was to isolate, identify and quantify the aromatic substances in respect to the ripening of blue mould-ripened cheese. There were total of 30 fatty acids identified in the cheese. Capric, myristic, palmitic, and stearic and oleic acids represented the largest proportion of acid content and the most significant changes during ripening. The SMPE method - solid phase microextraction followed by a gas chromatography analysis was used to analyse the other aromatic substances. The compounds were identified and quantified based on available standards. A total of 20 aromatic compounds were identified consisting of 2 acids, 6 ketones, 2 sulphides, 4 aldehydes, 5 alcohols and 1 ester. The most significant of these are acetic acid, acetone and benzaldehyde. (en)
Title	Use of solid-phase microextraction for analysis of mould cheeses aroma Use of solid-phase microextraction for analysis of mould cheeses aroma (en)
skos:prefLabel	Use of solid-phase microextraction for analysis of mould cheeses aroma Use of solid-phase microextraction for analysis of mould cheeses aroma (en)
skos:notation	RIV/00216305:26310/02:PU31857!RIV11-MSM-26310___
http://linked.open...avai/riv/aktivita	V Z
http://linked.open...avai/riv/aktivity	V, Z(MSM 263100020)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Mikulíková, Renata Drdák, Milan Vítová, Eva
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoké učení technické v Brně / Fakulta chemická
http://linked.open...dnocenehoVysledku	668096
http://linked.open...ai/riv/idVysledku	RIV/00216305:26310/02:PU31857
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	mould cheese, aroma (en)
http://linked.open.../riv/klicoveSlovo	aroma mould cheese
http://linked.open...ontrolniKodProRIV	[2803112AC536]
http://linked.open...v/mistoKonaniAkce	Brno
http://linked.open...i/riv/mistoVydani	Brno
http://linked.open...i/riv/nazevZdroje	Technology and processes for sustainable development and pollution reduction
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2002
http://linked.open...iv/tvurceVysledku	Mikulíková, Renata Vítová, Eva Drdák, Milan
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2002-01-14 (xsd:date)
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20263100020
number of pages	1 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Vysoké učení technické v Brně
https://schema.org/isbn	80-214-2151-7
http://localhost/t...ganizacniJednotka	26310

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