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Statements

Subject Item
n2:RIV%2F00216305%3A26310%2F02%3APU31857%21RIV11-MSM-26310___
rdf:type
n10:Vysledek skos:Concept
dcterms: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.
dcterms:title
Use of solid-phase microextraction for analysis of mould cheeses aroma Use of solid-phase microextraction for analysis of mould cheeses aroma
skos:prefLabel
Use of solid-phase microextraction for analysis of mould cheeses aroma Use of solid-phase microextraction for analysis of mould cheeses aroma
skos:notation
RIV/00216305:26310/02:PU31857!RIV11-MSM-26310___
n3:aktivita
n8:V n8:Z
n3:aktivity
V, Z(MSM 263100020)
n3:dodaniDat
n18:2011
n3:domaciTvurceVysledku
n11:7928742 n11:8585385 n11:5960622
n3:druhVysledku
n20:D
n3:duvernostUdaju
n9:S
n3:entitaPredkladatele
n19:predkladatel
n3:idSjednocenehoVysledku
668096
n3:idVysledku
RIV/00216305:26310/02:PU31857
n3:jazykVysledku
n17:eng
n3:klicovaSlova
mould cheese, aroma
n3:klicoveSlovo
n14:aroma n14:mould%20cheese
n3:kontrolniKodProRIV
[2803112AC536]
n3:mistoKonaniAkce
Brno
n3:mistoVydani
Brno
n3:nazevZdroje
Technology and processes for sustainable development and pollution reduction
n3:obor
n7:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n18:2002
n3:tvurceVysledku
Drdák, Milan Mikulíková, Renata Vítová, Eva
n3:typAkce
n16:EUR
n3:zahajeniAkce
2002-01-14+01:00
n3:zamer
n12:MSM%20263100020
s:numberOfPages
1
n6:hasPublisher
Vysoké učení technické v Brně
n21:isbn
80-214-2151-7
n15:organizacniJednotka
26310