Changes of free fatty acids during ripening of Niva cheese
Changes in the concentrations of free fatty acids in Niva cheese were monitored over the ripening period. Fatty acids were analyzed as methyl esters using gas chromatography with flame ionization detection. Identification has been carried out by comparison of the retention times with those of standa...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0070_changes-of-free-fatty-acids-during-ripening-of-niva-cheese.php |
| _version_ | 1828009259617484800 |
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| author | E. Vítová J. Zemanová Š. Bezděková L. Babák B. Loupancová P. Březina |
| author_facet | E. Vítová J. Zemanová Š. Bezděková L. Babák B. Loupancová P. Březina |
| author_sort | E. Vítová |
| collection | DOAJ |
| description | Changes in the concentrations of free fatty acids in Niva cheese were monitored over the ripening period. Fatty acids were analyzed as methyl esters using gas chromatography with flame ionization detection. Identification has been carried out by comparison of the retention times with those of standard substances. Methanol esterification method using potassium hydroxide catalysis was used for preparing the sample of the fatty acids. The method is simple in respect to instrumentation and chemicals. It can be applied directly to the cheese matrix, which significantly decreases the time for sample preparation. There were total of 30 fatty acids identified in the cheese. Capric, myristic, palmitic, stearic and oleic acids represented the largest proportion of acid content and the most significant changes during ripening. |
| first_indexed | 2024-04-10T08:36:02Z |
| format | Article |
| id | doaj.art-8052134d9fb74bcdb0923c251ec410e4 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:02Z |
| publishDate | 2004-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-8052134d9fb74bcdb0923c251ec410e42023-02-23T03:26:55ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-12-0122Special IssueS310S31310.17221/10689-CJFScjf-200410-0070Changes of free fatty acids during ripening of Niva cheeseE. Vítová0J. Zemanová1Š. Bezděková2L. Babák3B. Loupancová4P. Březina5Faculty of Chemistry, Brno University of Technology, Brno, Czech RepublicFaculty of Chemistry, Brno University of Technology, Brno, Czech RepublicFaculty of Chemistry, Brno University of Technology, Brno, Czech RepublicFaculty of Chemistry, Brno University of Technology, Brno, Czech RepublicFaculty of Chemistry, Brno University of Technology, Brno, Czech RepublicFaculty of Chemistry, Brno University of Technology, Brno, Czech RepublicChanges in the concentrations of free fatty acids in Niva cheese were monitored over the ripening period. Fatty acids were analyzed as methyl esters using gas chromatography with flame ionization detection. Identification has been carried out by comparison of the retention times with those of standard substances. Methanol esterification method using potassium hydroxide catalysis was used for preparing the sample of the fatty acids. The method is simple in respect to instrumentation and chemicals. It can be applied directly to the cheese matrix, which significantly decreases the time for sample preparation. There were total of 30 fatty acids identified in the cheese. Capric, myristic, palmitic, stearic and oleic acids represented the largest proportion of acid content and the most significant changes during ripening.https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0070_changes-of-free-fatty-acids-during-ripening-of-niva-cheese.phpblue cheesefatty acidsgas chromatography |
| spellingShingle | E. Vítová J. Zemanová Š. Bezděková L. Babák B. Loupancová P. Březina Changes of free fatty acids during ripening of Niva cheese Czech Journal of Food Sciences blue cheese fatty acids gas chromatography |
| title | Changes of free fatty acids during ripening of Niva cheese |
| title_full | Changes of free fatty acids during ripening of Niva cheese |
| title_fullStr | Changes of free fatty acids during ripening of Niva cheese |
| title_full_unstemmed | Changes of free fatty acids during ripening of Niva cheese |
| title_short | Changes of free fatty acids during ripening of Niva cheese |
| title_sort | changes of free fatty acids during ripening of niva cheese |
| topic | blue cheese fatty acids gas chromatography |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0070_changes-of-free-fatty-acids-during-ripening-of-niva-cheese.php |
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