Solid-phase microextraction for analysis of mould cheese aroma
2006
Vitova, E. | Loupancova, B. | Zemanova, J. | Stoudkova, H. | Brezina, P. | Babak, L.
Solid-phase microextraction coupled with gas chromatography was used for the analysis of volatile aroma compounds in Niva cheese. The extraction conditions were very mild, which minimised thermal, mechanical, or chemical modification of the sample. The method is rapid, simple, and cheap. In total, 54 compounds were identified in Niva cheese as follows: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids, and 4 sulphur compounds. These aroma compounds were quantified and their changes were studied throughout the ripening period. Most of the volatile compounds identified were present in all the stages, but in different amounts according to the stage of ripening. However, their final concentration in the ripe cheese was in most cases similar to the initial concentration in the unripe cheese.
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