. . . . "26310" . "Method optimization for analysis of aroma compounds of cheeses by SPME"@en . "0009-2770" . "RIV/00216305:26310/02:PU31855!RIV11-MSM-26310___" . "3"^^ . "Method optimization for analysis of aroma compounds of cheeses by SPME" . "Method optimization for analysis of aroma compounds of cheeses by SPME" . "[E30BA1AE150B]" . "653078" . . "CZ - \u010Cesk\u00E1 republika" . . . . . . . "1"^^ . "96" . . "B\u0159ezina, Pavel" . . "RIV/00216305:26310/02:PU31855" . "cheese, SPME, aroma"@en . "V, Z(MSM 263100020)" . "6" . . . "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."@en . "Drd\u00E1k, Milan" . "Mikul\u00EDkov\u00E1, Renata" . "Chemick\u00E9 listy" . "Method optimization for analysis of aroma compounds of cheeses by SPME"@en . . . . "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." . "V\u00EDtov\u00E1, Eva" . "4"^^ .