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  • Flavour is one of the most important quality criteria that influences the selection and consumption of food. Volatile compounds potentially involved in cheese flavour are hydrocarbons, alcohols, aldehydes, ketones, esters, fatty acids, lactones as well as sulphur- and nitrogen-containing compounds. Cheese flavour is formed during ripening of cheese and results from the breakdown of milk proteins, fat, lactose and citrate due to enzymes from microorganisms, coagulants and milk. Mould growth has been thought to play a major role in the production of volatile flavour compounds and texture modifications of mould cheeses. The solid-phase microextraction (SPME) procedure coupled to gas chromatography was used to study the evolution of volatile compounds of Niva cheese during ripening. Niva is a mould ripened cheese (50 % fat in dry matter) manufactured (under the usual conditions) according to the traditional procedures in a dairy in Česky Krumlov. SPME is a new sample preparation technique based on the pa
  • Flavour is one of the most important quality criteria that influences the selection and consumption of food. Volatile compounds potentially involved in cheese flavour are hydrocarbons, alcohols, aldehydes, ketones, esters, fatty acids, lactones as well as sulphur- and nitrogen-containing compounds. Cheese flavour is formed during ripening of cheese and results from the breakdown of milk proteins, fat, lactose and citrate due to enzymes from microorganisms, coagulants and milk. Mould growth has been thought to play a major role in the production of volatile flavour compounds and texture modifications of mould cheeses. The solid-phase microextraction (SPME) procedure coupled to gas chromatography was used to study the evolution of volatile compounds of Niva cheese during ripening. Niva is a mould ripened cheese (50 % fat in dry matter) manufactured (under the usual conditions) according to the traditional procedures in a dairy in Česky Krumlov. SPME is a new sample preparation technique based on the pa (en)
Title
  • Monitoring Volatile Compounds with SPME-Gas Chromatography During Mould Cheese Ripening
  • Monitoring Volatile Compounds with SPME-Gas Chromatography During Mould Cheese Ripening (en)
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  • Monitoring Volatile Compounds with SPME-Gas Chromatography During Mould Cheese Ripening
  • Monitoring Volatile Compounds with SPME-Gas Chromatography During Mould Cheese Ripening (en)
skos:notation
  • RIV/00216305:26310/04:PU45451!RIV11-MSM-26310___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • V, Z(MSM 263100020)
http://linked.open...vai/riv/dodaniDat
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  • 574496
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  • RIV/00216305:26310/04:PU45451
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • mould cheese, flavour, SPME, gas chromatography (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [CBF3656F9965]
http://linked.open...v/mistoKonaniAkce
  • Praha
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  • Praha
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  • Book of Abstracts IDF Symposium on Cheese
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  • Fišera, Miroslav
  • Vítová, Eva
  • Zemanová, Jana
  • Březina, Pavel
  • Bezděková, Šárka
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
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  • Galén
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  • 80-86257-35-5
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  • 26310
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