Detail publikace

Analysis of white surface mould cheeses aroma by SPME-GC method

VÍTOVÁ, E. LOUPANCOVÁ, B. HRADILOVÁ, J. ZEMANOVÁ, J. BEZDĚKOVÁ, Š.

Originální název

Analysis of white surface mould cheeses aroma by SPME-GC method

Anglický název

Analysis of white surface mould cheeses aroma by SPME-GC method

Jazyk

en

Originální abstrakt

White surface mould cheeses are characterized by felt-like coating of white mycelia from the growth of mould Penicillium camemberti. The presence of moulds gives these cheeses an appearance, a taste and an aroma which clearly differentiate them from other types of cheese. Some these cheeses, called for example Hermelín, Kamadet, Premium or Plesnivec, are made in Czech Republic. They are made from pasteurized milk using starter culture consist of thermophilic streptococci or a mixture of streptococci and lactococci. In order to obtain a more aromatic product, selected strains of yeasts, corynebacteria, yeast-like mould Geotrichum candidum and Penicillium camamberti spores can be added to milk. Moulds are endowed with a markedly greater enzymatic potential than bacteria, consequently, the major processes of maturation, consisting of glycolysis, lipolysis and proteolysis, are more marked in mould-ripened cheeses than in other types. The presence of mould confers on cheese a typical aroma which plays a major role in their uniqueness. There are very many constituents in the volatile fraction of these cheeses and they belong to very different families of compounds (hydrocarbons, aldehydes, ketones, alcohols, fatty acids, esters, lactones, sulphur and nitrogen compounds). Not all produce an odour, but the role of certain compounds has been clearly identified. The aim of this work was to compare aroma profile of several types of white surface mould cheeses produced in Czech Republic and to follow changes during ripening. Volatile aroma compounds of cheeses were isolated using Solid-phase microextraction (SPME). This method shows a number of advantages compared with traditional techniques: simplicity, rapidity, low cost, compatibility with analytical systems, automation, solvent-free extraction, reduces analyte loss during extraction and requires only small volumes of samples. The aroma components of cheeses tested were extracted using a Carboxen/PDMS 85 ?m fibre and analysed by gas chromatography.

Anglický abstrakt

White surface mould cheeses are characterized by felt-like coating of white mycelia from the growth of mould Penicillium camemberti. The presence of moulds gives these cheeses an appearance, a taste and an aroma which clearly differentiate them from other types of cheese. Some these cheeses, called for example Hermelín, Kamadet, Premium or Plesnivec, are made in Czech Republic. They are made from pasteurized milk using starter culture consist of thermophilic streptococci or a mixture of streptococci and lactococci. In order to obtain a more aromatic product, selected strains of yeasts, corynebacteria, yeast-like mould Geotrichum candidum and Penicillium camamberti spores can be added to milk. Moulds are endowed with a markedly greater enzymatic potential than bacteria, consequently, the major processes of maturation, consisting of glycolysis, lipolysis and proteolysis, are more marked in mould-ripened cheeses than in other types. The presence of mould confers on cheese a typical aroma which plays a major role in their uniqueness. There are very many constituents in the volatile fraction of these cheeses and they belong to very different families of compounds (hydrocarbons, aldehydes, ketones, alcohols, fatty acids, esters, lactones, sulphur and nitrogen compounds). Not all produce an odour, but the role of certain compounds has been clearly identified. The aim of this work was to compare aroma profile of several types of white surface mould cheeses produced in Czech Republic and to follow changes during ripening. Volatile aroma compounds of cheeses were isolated using Solid-phase microextraction (SPME). This method shows a number of advantages compared with traditional techniques: simplicity, rapidity, low cost, compatibility with analytical systems, automation, solvent-free extraction, reduces analyte loss during extraction and requires only small volumes of samples. The aroma components of cheeses tested were extracted using a Carboxen/PDMS 85 ?m fibre and analysed by gas chromatography.

Dokumenty

BibTex


@inproceedings{BUT15178,
  author="Eva {Vítová} and Blanka {Loupancová} and Jana {Hradilová} and Jana {Zemanová} and Šárka {Bezděková}",
  title="Analysis of white surface mould cheeses aroma by SPME-GC method",
  annote="White surface mould cheeses are characterized by felt-like coating of white mycelia from the growth of mould Penicillium camemberti. The presence of moulds gives these cheeses an appearance, a taste and an aroma which clearly differentiate them from other types of cheese.     
Some these cheeses, called for example Hermelín, Kamadet, Premium or Plesnivec, are made in Czech Republic. They are made from pasteurized milk using starter culture consist of thermophilic streptococci or a mixture of streptococci and lactococci. In order to obtain a more aromatic product, selected strains of yeasts, corynebacteria, yeast-like mould Geotrichum candidum and Penicillium camamberti spores can be added to milk.  
Moulds are endowed with a markedly greater enzymatic potential than bacteria, consequently, the major processes of maturation, consisting of glycolysis, lipolysis and proteolysis, are more marked in mould-ripened cheeses than in other types. The presence of mould confers on cheese a typical aroma which plays a major role in their uniqueness. There are very many constituents in the volatile fraction of these cheeses and they belong to very different families of compounds (hydrocarbons, aldehydes, ketones, alcohols, fatty acids, esters, lactones, sulphur and nitrogen compounds). Not all produce an odour, but the role of certain compounds has been clearly identified. 
The aim of this work was to compare aroma profile of several types of white surface mould cheeses produced in Czech Republic and to follow changes during ripening. Volatile aroma compounds of cheeses were isolated using Solid-phase microextraction (SPME). 
This method shows a number of advantages compared with traditional techniques: simplicity, rapidity, low cost, compatibility with analytical systems, automation, solvent-free extraction, reduces analyte loss during extraction and requires only small volumes of samples. The aroma components of cheeses tested were extracted using a Carboxen/PDMS 85 ?m fibre and analysed by gas chromatography. 

",
  address="VŠCHT Praha",
  booktitle="sborník",
  chapter="15178",
  edition="3",
  howpublished="print",
  institution="VŠCHT Praha",
  year="2005",
  month="november",
  pages="269--269",
  publisher="VŠCHT Praha",
  type="conference paper"
}