About: Use of SPME for analysis of mould cheeses aroma

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Aroma and flavour are one of the most important quality criteria of food. Aroma producing compounds consist of a wide range of organic compounds possessing various polarities and reactivities. Fortunately, most aroma compounds are volatile, and procedures for their isolation from samples have been established by taking advantage of this volatility. To analyse a flavour by gas chromatography, it is necessary to extract these compounds from their matrix. The solid-phase microextraction technique is a neew sample preparation technique using a fused-silica fiber coated on the outside with an appropriate stationary phase. Analyte in the sample is directly extracted and concentrared to the fiber coating. The aim of this work was to develop a simple, rapid, cheap and reliable method for the extraction of the aroma compounds of cheeses. Aroma and flavour are one of the most important quality criteria of food. Aroma producing compounds consist of a wide range of organic compounds possessing various polarities and reactivities. Fortunately, most aroma compounds are volatile, and procedures for their isolation from samples have been established by taking advantage of this volatility. To analyse a flavour by gas chromatography, it is necessary to extract these compounds from their matrix. The solid-phase microextraction technique is a neew sample preparation technique using a fused-silica fiber coated on the outside with an appropriate stationary phase. Analyte in the sample is directly extracted and concentrared to the fiber coating. The aim of this work was to develop a simple, rapid, cheap and reliable method for the extraction of the aroma compounds of cheeses. (en) SPME analýza sýrů (cs)
Title	SPME analýza sýrů (cs) Use of SPME for analysis of mould cheeses aroma Use of SPME for analysis of mould cheeses aroma (en)
skos:prefLabel	SPME analýza sýrů (cs) Use of SPME for analysis of mould cheeses aroma Use of SPME for analysis of mould cheeses aroma (en)
skos:notation	RIV/00216305:26310/01:PU21796!RIV/2005/MSM/263105/N
http://linked.open.../vavai/riv/strany	29-29
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 263100020)
http://linked.open...vai/riv/dodaniDat	2005
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	699786
http://linked.open...ai/riv/idVysledku	RIV/00216305:26310/01:PU21796
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	SPME, volatile compounds, cheese, aroma (en)
http://linked.open.../riv/klicoveSlovo	volatile compounds SPME cheese aroma
http://linked.open...ontrolniKodProRIV	[2535F8E5BB1F]
http://linked.open...v/mistoKonaniAkce	Bratislava
http://linked.open...i/riv/mistoVydani	Bratislava
http://linked.open...i/riv/nazevZdroje	Advances and applications of chromatography in industry
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	2001
http://linked.open...iv/tvurceVysledku	Mikulíková, Renata Vítová, Eva Drdák, Milan
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2001-08-27 (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	SVŠT
http://localhost/t...ganizacniJednotka	26310

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