"Brno" . "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." . "Brno" . "Use of solid-phase microextraction for analysis of mould cheeses aroma"@en . "Drd\u00E1k, Milan" . "Mikul\u00EDkov\u00E1, Renata" . "Vysok\u00E9 u\u010Den\u00ED technick\u00E9 v Brn\u011B" . . "Technology and processes for sustainable development and pollution reduction" . . . . . . . . "RIV/00216305:26310/02:PU31857!RIV11-MSM-26310___" . "1"^^ . . "Use of solid-phase microextraction for analysis of mould cheeses aroma" . "26310" . "V\u00EDtov\u00E1, Eva" . "2002-01-14+01:00"^^ . "Use of solid-phase microextraction for analysis of mould cheeses aroma"@en . "3"^^ . "V, Z(MSM 263100020)" . . "mould cheese, aroma"@en . . "Use of solid-phase microextraction for analysis of mould cheeses aroma" . "[2803112AC536]" . . "668096" . . . "3"^^ . . . "RIV/00216305:26310/02:PU31857" . "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."@en . . . "80-214-2151-7" .