This diploma thesis deals with the determination of aroma active substances in selected white mold cheeses, which are/are not awarded with the „Protected Designation of the European Union“ and their mutual comparison. In the theoretical part cheeses are characterised , including general production technology. The white mold cheeses are then described in detail. This is followed by the literary search dealing with the problematic of aroma active substances in cheeses. In conclusion of the theoretical part the method of their determination using solid phase microextraction and gas chromatography with mass detection is described. The SPME-GC- MS method was chosen for the experimental part of the determination of aroma active substances in selected white mold cheeses. A total of 12 cheeses were analyzed, of which 6 were Czech and Slovak and 6 were French with a protected designation of origin. The differences between individual samples were found in the number and type of the identified volatile compounds. A total of 78 volatiles were identified in selected cheeses, of which 20 were alcohols, 19 esters, 12 ketones, 11 acids, 4 sulfur compounds, 3 hydrocarbons, 3 lactones, 2 aldehydes, 2 phenols, 1 nitrogen compound. The cheeses were compared in terms of the identified compounds, and finally the results were statistically evaluated by the PCA method.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:376874 |
| Date | January 2018 |
| Creators | Brožová, Michaela |
| Contributors | Zemanová, Jana, Vítová, Eva |
| Publisher | Vysoké učení technické v Brně. Fakulta chemická |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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