This HTML5 document contains 51 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n17http://localhost/temp/predkladatel/
n8http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n12http://linked.opendata.cz/ontology/domain/vavai/
n11http://linked.opendata.cz/resource/domain/vavai/zamer/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n15http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F00216305%3A26310%2F06%3APU63440%21RIV07-MSM-26310___/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n10http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n9http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n14http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n4http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n18http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n16http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n13http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F00216305%3A26310%2F06%3APU63440%21RIV07-MSM-26310___
rdf:type
n12:Vysledek skos:Concept
dcterms:description
Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. Extraction conditions were very mild, which minimize thermal, mechanical or chemical modification of the sample; the method is rapid, simple and cheap. In total 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids and 4 sulphur compounds. These aroma compounds were quantified and consequently changes in concentration of them were studied throughout ripening period. Most of volatile compounds identified were present at all stages of cheese ripening, their amounts changed significantly, however there was not found significant increase in concentration. Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. Extraction conditions were very mild, which minimize thermal, mechanical or chemical modification of the sample; the method is rapid, simple and cheap. In total 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids and 4 sulphur compounds. These aroma compounds were quantified and consequently changes in concentration of them were studied throughout ripening period. Most of volatile compounds identified were present at all stages of cheese ripening, their amounts changed significantly, however there was not found significant increase in concentration. SPME spojená s GC byla použita pro analýzu těkavých aroma sloučenin Niva sýra. Použité extrakční podmínky byly velmi mírné, což minimalizuje tepelnou, mechanickou nebo chemickou modifikaci vzorku, metoda je rychlá, jednoduchá a levná. Těkavé látky byly extrahovány vláknem CarboxenTM/polydimethylsiloxane 85?m, podmínky analýzy byly optimalizovány. Linearita metody byla výborná v koncentračním rozsahu 0.003-20 mikrog.g-1, reprodukovatelnost byla dobrá (RSD 2-11 %). Detekční limity se pro různé standardní sloučeniny podstatně lišily. Celkem bylo pomocí této metody v sýru Niva identifikováno 54 sloučenin: 3 uhlovodíky, 5 aldehydů, 11 ketonů, 18 alkoholů, 3 estery, 10 MK a 4 sloučeniny síry. tyto aroma sloučeniny byly kvantifikovány a následně byly sledovány jejich změny v průběhu zrání sýra. Většina identifikovaných sloučenin byla přítomna ve všech fázích zrání, ale v různých koncentracích.
dcterms:title
SPME pro analýzu aroma plísňových sýrů Solid-phase microextraction for analysis of mould cheese aroma Solid-phase microextraction for analysis of mould cheese aroma
skos:prefLabel
Solid-phase microextraction for analysis of mould cheese aroma Solid-phase microextraction for analysis of mould cheese aroma SPME pro analýzu aroma plísňových sýrů
skos:notation
RIV/00216305:26310/06:PU63440!RIV07-MSM-26310___
n3:strany
268-274
n3:aktivita
n4:Z
n3:aktivity
Z(MSM0021630508)
n3:cisloPeriodika
6
n3:dodaniDat
n13:2007
n3:domaciTvurceVysledku
n8:7663617 n8:5167809 n8:9849505 n8:8771073 n8:3220818 n8:5960622
n3:druhVysledku
n18:J
n3:duvernostUdaju
n9:S
n3:entitaPredkladatele
n15:predkladatel
n3:idSjednocenehoVysledku
500238
n3:idVysledku
RIV/00216305:26310/06:PU63440
n3:jazykVysledku
n14:eng
n3:klicovaSlova
SPME, aroma, cheese
n3:klicoveSlovo
n10:SPME n10:aroma n10:cheese
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[72D540F36AE5]
n3:nazevZdroje
Czech J. Food Scencies (Special Isue)
n3:obor
n16:GM
n3:pocetDomacichTvurcuVysledku
6
n3:pocetTvurcuVysledku
6
n3:rokUplatneniVysledku
n13:2006
n3:svazekPeriodika
24
n3:tvurceVysledku
Vítová, Eva Štoudková, Hana Loupancová, Blanka Babák, Libor Zemanová, Jana Březina, Pavel
n3:zamer
n11:MSM0021630508
s:issn
1212-1800
s:numberOfPages
7
n17:organizacniJednotka
26310