Czech J. Food Sci., 2006, 24(6):268-274 | DOI: 10.17221/3324-CJFS

Solid-phase microextraction for analysis of mould cheese aroma

Eva Vítová¹, Blanka Loupancová¹, Jana Zemanová¹, Hana Štoudková¹, Pavel Březina², Libor Babák¹

¹ Institute of Food Science and Biotechnology, Faculty of Chemistry, Brno University of Technology, Brno, Czech Republic

² Department of Food Engineering, Faculty of Technology, University of Tomas Baťa, Zlín, Czech Republic

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 minimises thermal, mechanical, or chemical modification of the sample; the method is rapid, simple, and cheap. In total, 54 compounds were identified in Niva cheese using this method: 3 hydrocarbons, 5 aldehydes, 11 ketones, 18 alcohols, 3 esters, 10 fatty acids, and 4 sulphur compounds. These aroma compounds were quantified and subsequently the changes in the concentrations of them were studied throughout the ripening period. Most of the volatile compounds identified were present at all stages of the cheese ripening, their amounts changing significantly, however, in most cases the final concentration in the ripe cheeses was similar to the initial concentration in the unripe cheese.

Keywords: SPME; gas chromatography; mould cheese; aroma compounds

Published: December 31, 2006  Show citation