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Statements

Subject Item
n2:RIV%2F00216305%3A26310%2F02%3APU31855%21RIV11-MSM-26310___
rdf:type
skos:Concept n15:Vysledek
dcterms: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 CarboxenTM/Polydimethylsiloxane fiber and analysed by gas chromatography. The method showed good reproducibility and sensitivity. Linearity was excellent ( R2 0.9564-0.9952). 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. 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 CarboxenTM/Polydimethylsiloxane fiber and analysed by gas chromatography. The method showed good reproducibility and sensitivity. Linearity was excellent ( R2 0.9564-0.9952). 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.
dcterms:title
Method optimization for analysis of aroma compounds of cheeses by SPME Method optimization for analysis of aroma compounds of cheeses by SPME
skos:prefLabel
Method optimization for analysis of aroma compounds of cheeses by SPME Method optimization for analysis of aroma compounds of cheeses by SPME
skos:notation
RIV/00216305:26310/02:PU31855!RIV11-MSM-26310___
n3:aktivita
n12:V n12:Z
n3:aktivity
V, Z(MSM 263100020)
n3:cisloPeriodika
6
n3:dodaniDat
n7:2011
n3:domaciTvurceVysledku
n4:7928742 n4:5960622 n4:8585385
n3:druhVysledku
n18:J
n3:duvernostUdaju
n13:S
n3:entitaPredkladatele
n6:predkladatel
n3:idSjednocenehoVysledku
653078
n3:idVysledku
RIV/00216305:26310/02:PU31855
n3:jazykVysledku
n16:eng
n3:klicovaSlova
cheese, SPME, aroma
n3:klicoveSlovo
n5:cheese n5:aroma n5:SPME
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[E30BA1AE150B]
n3:nazevZdroje
Chemické listy
n3:obor
n14:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n7:2002
n3:svazekPeriodika
96
n3:tvurceVysledku
Březina, Pavel Drdák, Milan Mikulíková, Renata Vítová, Eva
n3:zamer
n17:MSM%20263100020
s:issn
0009-2770
s:numberOfPages
1
n8:organizacniJednotka
26310