"SPME, aroma, cheese"@en . . "Bansk\u00E1 Bystrica" . "V s\u00FDrech se na tvorb\u011B jejich charakteristick\u00E9 chuti pod\u00EDlej\u00ED t\u011Bkav\u00E9 l\u00E1tky, kter\u00E9 jsou nositeli aroma. Aromatick\u00E9 l\u00E1tky m\u016F\u017Eeme za\u0159adit do t\u011Bchto skupin: uhlovod\u00EDky, aldehydy, ketony, alkoholy, fenoly, \u00E9tery, karbonov\u00E9 kyseliny, estery, laktony, dus\u00EDkat\u00E9 a sirn\u00E9 slou\u010Deniny. Vyskytuj\u00ED se ve velmi n\u00EDzk\u00FDch koncentrac\u00EDch, \u0159\u00E1dov\u011B mikrogramy. Pro anal\u00FDzu t\u011Bchto l\u00E1tek plynovou chromatografi\u00ED je nutn\u00E9 je nejprve izolovat z matrice. K tomuto \u00FA\u010Delu slou\u017E\u00ED cel\u00E1 \u0159ada metod, SPME je nov\u00E1 technika vyu\u017E\u00EDvaj\u00EDc\u00ED k\u0159emennn\u00E9 vl\u00E1kno pokryt\u00E9 vhodnou stacion\u00E1rn\u00ED f\u00E1z\u00ED. Analyt ze vzorku se extrahuje p\u0159\u00EDmo na povrch vl\u00E1kna, kde doch\u00E1z\u00ED k jeho zakoncentrov\u00E1n\u00ED. Metoda je jednoduch\u00E1 a rychl\u00E1, sni\u017Euje celkov\u00E9 n\u00E1klady anal\u00FDzy, eliminuje pot\u0159ebu rozpou\u0161t\u011Bdel. Pr\u00E1ce se zab\u00FDv\u00E1 optimalizac\u00ED podm\u00EDnek ovliv\u0148uj\u00EDc\u00EDch extrakci t\u011Bkav\u00FDch l\u00E1tek ze s\u00FDr\u016F."@cs . "Z(MSM 263100020)" . "Bansk\u00E1 Bystrica" . "RIV/00216305:26310/01:PU21798!RIV/2005/MSM/263105/N" . . "Univerzita Mateja Bela v Banskej Bystrici. Fakulta pr\u00EDrodn\u00FDch vied" . . "697040" . "Stanoven\u00ED t\u011Bkav\u00FDch l\u00E1tek v s\u00FDrech SPME" . "1"^^ . . . . "Assessment of volatile compounds of cheeses by SPME"@en . . "Assessment of volatile compounds of cheeses by SPME"@en . "Stanoven\u00ED t\u011Bkav\u00FDch l\u00E1tek v s\u00FDrech SPME" . "V\u00EDtov\u00E1, Eva" . . "Stanoven\u00ED t\u011Bkav\u00FDch l\u00E1tek v s\u00FDrech SPME"@cs . "23-23" . "Stanoven\u00ED t\u011Bkav\u00FDch l\u00E1tek v s\u00FDrech SPME"@cs . . "RIV/00216305:26310/01:PU21798" . . "2001-09-03+02:00"^^ . "Assessment of volatile compounds of cheeses by SPME"@en . "Sborn\u00EDk 53. Zjazd chemick\u00FDch spolo\u010Dnost\u00ED" . . "1"^^ . . . "26310" . . "[1BD30D452CE9]" . "V s\u00FDrech se na tvorb\u011B jejich charakteristick\u00E9 chuti pod\u00EDlej\u00ED t\u011Bkav\u00E9 l\u00E1tky, kter\u00E9 jsou nositeli aroma. Aromatick\u00E9 l\u00E1tky m\u016F\u017Eeme za\u0159adit do t\u011Bchto skupin: uhlovod\u00EDky, aldehydy, ketony, alkoholy, fenoly, \u00E9tery, karbonov\u00E9 kyseliny, estery, laktony, dus\u00EDkat\u00E9 a sirn\u00E9 slou\u010Deniny. Vyskytuj\u00ED se ve velmi n\u00EDzk\u00FDch koncentrac\u00EDch, \u0159\u00E1dov\u011B mikrogramy. Pro anal\u00FDzu t\u011Bchto l\u00E1tek plynovou chromatografi\u00ED je nutn\u00E9 je nejprve izolovat z matrice. K tomuto \u00FA\u010Delu slou\u017E\u00ED cel\u00E1 \u0159ada metod, SPME je nov\u00E1 technika vyu\u017E\u00EDvaj\u00EDc\u00ED k\u0159emennn\u00E9 vl\u00E1kno pokryt\u00E9 vhodnou stacion\u00E1rn\u00ED f\u00E1z\u00ED. Analyt ze vzorku se extrahuje p\u0159\u00EDmo na povrch vl\u00E1kna, kde doch\u00E1z\u00ED k jeho zakoncentrov\u00E1n\u00ED. Metoda je jednoduch\u00E1 a rychl\u00E1, sni\u017Euje celkov\u00E9 n\u00E1klady anal\u00FDzy, eliminuje pot\u0159ebu rozpou\u0161t\u011Bdel. Pr\u00E1ce se zab\u00FDv\u00E1 optimalizac\u00ED podm\u00EDnek ovliv\u0148uj\u00EDc\u00EDch extrakci t\u011Bkav\u00FDch l\u00E1tek ze s\u00FDr\u016F." . . . "1"^^ .