. . . . . "The method optimization for analysis of aroma compounds of mould cheese"@en . "C\u00EDlem pr\u00E1ce bylo izolovat, identifikovat a kvantifikovat aromatick\u00E9 l\u00E1tky v z\u00E1vislosti na d\u00E9lce zr\u00E1n\u00ED s\u00FDra s modrou pl\u00EDsn\u00ED v t\u011Bst\u011B. K anal\u00FDze aromatick\u00FDch l\u00E1tek byla pou\u017Eita metoda SPME - mikroextrakce tuhou f\u00E1z\u00ED s n\u00E1slednou anal\u00FDzou plynovou chromatografi\u00ED. Slou\u010Deniny byly identifikov\u00E1ny a kvantifikov\u00E1ny na z\u00E1klad\u011B dostupn\u00FDch standard\u016F. Celkem bylo identifikov\u00E1no 20 aromatick\u00FDch slou\u010Denin, z toho 2 kyseliny, 6 keton\u016F, 2 sulfidy, 4 aldehydy, 5 alkohol\u016F a 1 ester. Vzhledem k vysok\u00E9mu obsahu jsou nejd\u016Fle\u017Eit\u011Bj\u0161\u00ED kyselina octov\u00E1, aceton a benzaldehyd. K senzorick\u00E9mu hodnocen\u00ED pl\u00EDs\u0148ov\u00FDch s\u00FDr\u016F byl pou\u017Eit profilov\u00FD test se \u010Dty\u0159mi aroma a osmi chu\u0165ov\u00FDmi deskriptory. Statistick\u00FDm porovn\u00E1n\u00EDm sledovan\u00FDch organoleptick\u00FDch vlastnost\u00ED a v\u00FDsledk\u016F chemick\u00FDch anal\u00FDz byly ur\u010Deny z\u00E1vislosti chutnosti s\u00FDra na slo\u017Een\u00ED a pom\u011Bru aromatick\u00FDch l\u00E1tek." . "26310" . . "1"^^ . . . "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 Carboxen-Polydimethylsiloxane 85 mikrom fiber and analysed by gas chromatography. The method showed good reproducibility and sensitivity. Linearity was excellent. 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. Ketones and alcohols as most important aroma compounds of mould cheeses were quantified. Changes in concentration of these compounds were studied throughout ripening period. Most of volatile compound"@en . "Optimalizace metody HS-SPME-GC pro anal\u00FDzu aromatick\u00FDch l\u00E1tek pl\u00EDs\u0148ov\u00FDch s\u00FDr\u016F"@cs . . "RIV/00216305:26310/02:PU29119!RIV11-MSM-26310___" . "1"^^ . . "[5AF3520662D9]" . "6" . "CZ - \u010Cesk\u00E1 republika" . "V, Z(MSM 263100020)" . "Optimalizace metody HS-SPME-GC pro anal\u00FDzu aromatick\u00FDch l\u00E1tek pl\u00EDs\u0148ov\u00FDch s\u00FDr\u016F" . "RIV/00216305:26310/02:PU29119" . "Chemick\u00E9 listy" . "cheese, SPME, GC"@en . "1"^^ . "C\u00EDlem pr\u00E1ce bylo izolovat, identifikovat a kvantifikovat aromatick\u00E9 l\u00E1tky v z\u00E1vislosti na d\u00E9lce zr\u00E1n\u00ED s\u00FDra s modrou pl\u00EDsn\u00ED v t\u011Bst\u011B. K anal\u00FDze aromatick\u00FDch l\u00E1tek byla pou\u017Eita metoda SPME - mikroextrakce tuhou f\u00E1z\u00ED s n\u00E1slednou anal\u00FDzou plynovou chromatografi\u00ED. Slou\u010Deniny byly identifikov\u00E1ny a kvantifikov\u00E1ny na z\u00E1klad\u011B dostupn\u00FDch standard\u016F. Celkem bylo identifikov\u00E1no 20 aromatick\u00FDch slou\u010Denin, z toho 2 kyseliny, 6 keton\u016F, 2 sulfidy, 4 aldehydy, 5 alkohol\u016F a 1 ester. Vzhledem k vysok\u00E9mu obsahu jsou nejd\u016Fle\u017Eit\u011Bj\u0161\u00ED kyselina octov\u00E1, aceton a benzaldehyd. K senzorick\u00E9mu hodnocen\u00ED pl\u00EDs\u0148ov\u00FDch s\u00FDr\u016F byl pou\u017Eit profilov\u00FD test se \u010Dty\u0159mi aroma a osmi chu\u0165ov\u00FDmi deskriptory. Statistick\u00FDm porovn\u00E1n\u00EDm sledovan\u00FDch organoleptick\u00FDch vlastnost\u00ED a v\u00FDsledk\u016F chemick\u00FDch anal\u00FDz byly ur\u010Deny z\u00E1vislosti chutnosti s\u00FDra na slo\u017Een\u00ED a pom\u011Bru aromatick\u00FDch l\u00E1tek."@cs . . "V\u00EDtov\u00E1, Eva" . "Optimalizace metody HS-SPME-GC pro anal\u00FDzu aromatick\u00FDch l\u00E1tek pl\u00EDs\u0148ov\u00FDch s\u00FDr\u016F"@cs . . . . . . "96" . "0009-2770" . "The method optimization for analysis of aroma compounds of mould cheese"@en . "657240" . "Optimalizace metody HS-SPME-GC pro anal\u00FDzu aromatick\u00FDch l\u00E1tek pl\u00EDs\u0148ov\u00FDch s\u00FDr\u016F" .