Scientific journal

46 2007

Journal of Food and Nutrition Research
Summary No. 2 / 2007

Application of SPME-GC method for analysis of the aroma of white surface mould cheeses
Journal of Food and Nutrition Research, 46, 2007, No. 2, s. 84-90

Eva Vítová, Department of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova 118, CZ - 612 00 Brno, Czech Republic. E-mail:

Summary: Solid-phase microextraction coupled to gas chromatography (SPME-GC) was used for the analysis of volatile aroma compounds in cheeses which had been ripened with a white surface mould Penicillium camemberti. These cheeses are of a characteristic appearance, taste and aroma due to the presence of sensory-active compounds formed during the ripening. The aim of this work was to compare aroma profiles of several types of these cheeses produced in Czech Republic and to follow changes of the aroma profile during the ripening. The method was simple and fast, extraction conditions affected minimally the thermal, mechanical or chemical changes of the samples. In total, 32 compounds were identified in the samples using this method, namely, 1 hydrocarbon, 3 aldehydes, 7 ketones, 11 alcohols, 2 esters, 5 fatty acids, 2 sulphur compounds and 1 nitrogen compound. As found, their proportion varied during ripening, but there was no significant increase in their content during experiments. Aroma profiles of the tested cheeses were similar in spite of the differences in the production technologies.

Keywords: aroma; mould cheese; SPME-GC

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