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Assessment of aroma active compounds in selected type of cheese
Dostálková, Andrea ; Sýkora, Michal (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the aroma active compounds of Emmental and Moravský bochník types of cheeses, i.e. natural hard cheese with high heat curd. In the theoretical part these cheeses are characterized, their chemical composition is described as well as individual steps of their manufacturing process. After that a literature search focused on aroma active substances is made and the following methods are described: solid phase microextraction for their isolation and gas chromatography with mass spectrometry for detection. In the experimental part the selected SPME-GC-MS method is used to identify volatile aroma active compounds in cheeses with high heat curd bought on the market and samples of model cheeses manufactured at Tomas Bata University in Zlín with the use of various ratios of added dairy cultures. The differences among samples were found in the number and types of volatile compounds. A total of 129 compounds were identified in samples; of those 35 alcohols, 9 aldehydes, 24 ketones, 16 carboxylic acids, 23 esters, 1 ether, 16 hydrocarbons, 2 sulphurous and 3 nitrogenous compounds.
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