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Monitoring of sensory active compounds during cheese production
Ryglová, Hana ; Buňka, František (referee) ; Vítová, Eva (advisor)
This work deals with monitoring of sensory active compounds during production of Edam cheeses, i.e. natural hard cheeses with low heat curd, and of processed cheeses, which were produced from Edam cheeses. Sensory active compounds contribute to overal flavour of cheese. They are volatile compounds, which include alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. These compounds were identified and quantified using SPME/GC/FID method in the model samples of Edam cheeses and processed cheeses, produced at Tomas Bata University in Zlin. In total 42 volatile compounds were identified, 6 aldehydes, 7 ketones, 15 alcohols, 6 esters and 8 acids. Differences in number of compounds identified, as well as in the contents of them, were found between samples. Effect of pasteurization on the contents and composition of the identified compounds was the most obvious in the samples of matured cheeses. In the samples of processed cheeses the effect of pasteurization was the most obvious in combination with prolonged heating during melting.
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Analysis of sensory and toxicologically important compounds in beer
Vrzal, Tomáš
One of the most relevant group of toxicologically significant compounds in beer are N-nitrosamines. In this thesis, the attention was paid especially on non-volatile nitroso compounds whose concentrations in beer, a chemical structure, and a biological effect has not been known yet. For the reason of the lack of knowledge regarding this compound group, the method for their sensitive detection by chemiluminescence detection after gas chromatographic separation was developed. This method permits a classification of detected nitroso compounds to different groups (N-nitroso, C-nitroso, and combination of C-nitroso and nitro) and distinguish them from interferences. The method is based on recording of a pyrolytic profile of each chromatographic peak, the profiles are then processed by discriminant analysis. The method has been developed for finding and structural identification purposes of these unknown compounds. Its application on an artificially nitrosated beer sample, together with gas chromatographic tandem mass spectrometric analysis, led to structural identification of several representatives of nitroso compounds. Sensory active compounds in this thesis are represented by carbonyl compounds and fatty acids. Carbonyl compounds - furfural and hydroxymethylfurfural - were used during the development...
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Analysis of sensory and toxicologically important compounds in beer
Vrzal, Tomáš
One of the most relevant group of toxicologically significant compounds in beer are N-nitrosamines. In this thesis, the attention was paid especially on non-volatile nitroso compounds whose concentrations in beer, a chemical structure, and a biological effect has not been known yet. For the reason of the lack of knowledge regarding this compound group, the method for their sensitive detection by chemiluminescence detection after gas chromatographic separation was developed. This method permits a classification of detected nitroso compounds to different groups (N-nitroso, C-nitroso, and combination of C-nitroso and nitro) and distinguish them from interferences. The method is based on recording of a pyrolytic profile of each chromatographic peak, the profiles are then processed by discriminant analysis. The method has been developed for finding and structural identification purposes of these unknown compounds. Its application on an artificially nitrosated beer sample, together with gas chromatographic tandem mass spectrometric analysis, led to structural identification of several representatives of nitroso compounds. Sensory active compounds in this thesis are represented by carbonyl compounds and fatty acids. Carbonyl compounds - furfural and hydroxymethylfurfural - were used during the development...
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Analysis of sensory and toxicologically important compounds in beer
Vrzal, Tomáš ; Čabala, Radomír (advisor) ; ADAM, Martin (referee) ; Feltl, Ladislav (referee)
One of the most relevant group of toxicologically significant compounds in beer are N-nitrosamines. In this thesis, the attention was paid especially on non-volatile nitroso compounds whose concentrations in beer, a chemical structure, and a biological effect has not been known yet. For the reason of the lack of knowledge regarding this compound group, the method for their sensitive detection by chemiluminescence detection after gas chromatographic separation was developed. This method permits a classification of detected nitroso compounds to different groups (N-nitroso, C-nitroso, and combination of C-nitroso and nitro) and distinguish them from interferences. The method is based on recording of a pyrolytic profile of each chromatographic peak, the profiles are then processed by discriminant analysis. The method has been developed for finding and structural identification purposes of these unknown compounds. Its application on an artificially nitrosated beer sample, together with gas chromatographic tandem mass spectrometric analysis, led to structural identification of several representatives of nitroso compounds. Sensory active compounds in this thesis are represented by carbonyl compounds and fatty acids. Carbonyl compounds - furfural and hydroxymethylfurfural - were used during the development...
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Monitoring of sensory active compounds during cheese production
Ryglová, Hana ; Buňka, František (referee) ; Vítová, Eva (advisor)
This work deals with monitoring of sensory active compounds during production of Edam cheeses, i.e. natural hard cheeses with low heat curd, and of processed cheeses, which were produced from Edam cheeses. Sensory active compounds contribute to overal flavour of cheese. They are volatile compounds, which include alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. These compounds were identified and quantified using SPME/GC/FID method in the model samples of Edam cheeses and processed cheeses, produced at Tomas Bata University in Zlin. In total 42 volatile compounds were identified, 6 aldehydes, 7 ketones, 15 alcohols, 6 esters and 8 acids. Differences in number of compounds identified, as well as in the contents of them, were found between samples. Effect of pasteurization on the contents and composition of the identified compounds was the most obvious in the samples of matured cheeses. In the samples of processed cheeses the effect of pasteurization was the most obvious in combination with prolonged heating during melting.
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