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rdf:type
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Description
| - Three different isolation techniques were tested for the study of mould cheeses aroma compounds: steam distillation, headspace and solid phase microextraction. SPME was chosen and optimised as the most convenient. It offers many advantages: simplicity, rapidity and first of all minimizing thermal, chemical and mechanical modifications of the sample. The volatile components were extracted using Carboxen-Polydimethylsiloxane 85 mikrom fiber and analysed by gas chromatography. The method showed good reproducibility and sensitivity. Linearity was excellent. 46 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 2 aldehydes, 9 ketones, 16 alcohols, 2 esters, 10 fatty acids and 1 sulphur compound. Present contaminants (silicone, phthalates) come probably from laboratory material used. Ketones and alcohols as most important aroma compounds of mould cheeses were quantified. Changes in concentration of these compounds were studied throughout ripening period. Most of volatile compound
- Three different isolation techniques were tested for the study of mould cheeses aroma compounds: steam distillation, headspace and solid phase microextraction. SPME was chosen and optimised as the most convenient. It offers many advantages: simplicity, rapidity and first of all minimizing thermal, chemical and mechanical modifications of the sample. The volatile components were extracted using Carboxen-Polydimethylsiloxane 85 mikrom fiber and analysed by gas chromatography. The method showed good reproducibility and sensitivity. Linearity was excellent. 46 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 2 aldehydes, 9 ketones, 16 alcohols, 2 esters, 10 fatty acids and 1 sulphur compound. Present contaminants (silicone, phthalates) come probably from laboratory material used. Ketones and alcohols as most important aroma compounds of mould cheeses were quantified. Changes in concentration of these compounds were studied throughout ripening period. Most of volatile compound (en)
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Title
| - Monitoring maturation of blue cheese
- Monitoring maturation of blue cheese (en)
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skos:prefLabel
| - Monitoring maturation of blue cheese
- Monitoring maturation of blue cheese (en)
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skos:notation
| - RIV/00216305:26310/02:PU31859!RIV11-MSM-26310___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/00216305:26310/02:PU31859
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Fišera, Miroslav
- Vítová, Eva
- Bezděková, Šárka
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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