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Influence of storage on the microbial composition of French Saint-nectaire cheese
Šislerová, Lucie ; Mikulíková, Renata (referee) ; Brázda, Václav (advisor)
The aim of my work is the comparison of microbial composition between farmtype and dairytype of Saint-nectaire cheese and the influence of storage time and temperature on the development of microbial composition, content of fatty acids and aromatic substances. Selected microorganisms were identified by RT-PCR. In addition, Penicillium roqueforti and fuscoglaucum have been identified in the Saint-nectaire farm type compared to the dairy type. In both types of cheese, the highest amount of selected microorganisms was detected in fresh cheese. When stored at 20 °C, an increase over fresh cheese occurred in the following microorganisms: Streptococcus thermophilus, Lactobacillus bulgaricus, Cladosporium herbarum and Penicillium commune and camemberti, and the presence of contaminants and pathogens was noted. After one week of storage at 20 °C, they were Micrococcus luteus, Salmonella enterica and Staphylococcus aureus, and after another two weeks of storage, Listeria monocytogenes was identified. The fatty acid and volatile compounds were compared for five samples: fresh cheese, cheese stored in the refrigerator for one week and three weeks and cheese stored at 20 °C for one week and three weeks. The content of bound and free fatty acids was measured, both by GC-FID. The content of bound fatty acids was comparable in all measured samples. The highest content of free fatty acids was in the cheese after three weeks of storage at 20 °C. The most common fatty acid is palmitic acid. Volatiles were determined by HS-SPME-GC-MS. The most volatiles were identified in the cheese after three weeks at 20 °C and in the cheese after one week in the refrigerator. The most represented groups were alcohols, ketones and acids.
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Analysis of aromatic compounds in plasma treated onion
Krejsová, Lenka ; Kozáková, Zdenka (referee) ; Krčma, František (advisor)
This bachelor thesis deals with the analysis of fragrances in onions, which were exposed to plasma before planting. The adjustment was made to see if onion growth and yields would improve. The theoretical part deals with the quantitative and qualitative methods for the determination of volatile substances. It contains the principle and instrumentation of mass spectrometry as well as the tandem connection of gas chromatography with mass spectrometry. In the experimental part, a liquid sample was obtained by pressing. After 60 minutes, saturated vapors were analyzed by reactive ionization mass spectrometry (PTR-MS). Thanks to this analysis, the concentration of volatile substances was determined. Some samples were analyzed by gas chromatography with mass spectrometer as detector to identify the compounds, because PTR-MS does not allow distinguishing of isomers. Subsequently, the data were processed and evaluated. From the gathered obtained it is clear that the plasma treatment has an effect on the fragrances concentrations. After six months of storage, the presence of some volatile substances increased due to increased biological activity.
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Study of volatile compounds of chocolate depending on geographical origin of cocoa beans
Kubínová, Martina ; Kovalčík, Adriána (referee) ; Vítová, Eva (advisor)
Diploma thesis is focused on cocoa beans volatile compounds from various region (Tanzania, Haiti, Ecuador, Madagascar and Peru) and chocolate bars made of them. The main aim was to judge diferences between samples according to geographycal origin. At the same time, samples of chocolates with different content of cocoa solids (50%, 70% „organic“, 70%, 78%, 90%) and a sample of cocoa powder from the common market were analyzed. Volatiles were identified and semiquantified by HS-SPME-GC-MS. A total of 86 volatile substances were identified, they were divided into 7 groups according to the nature of the odor: fruit tones (17), nut and chocolate (16), astringent and sour (12), unspecified (14), sweet nad honey (10), earthy (9) and floral (8). The data were transformed into a 2D graph by analyzing the main component according to selected distinguishing varibles. The difference in the volatile substances of cocoa beans depending on the geographical origin were confirmed using principal component analysis.
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Determination of selected phenolic and volatile substances in tea and tea infusion
Stará, Kristýna ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This diploma thesis deals with the determination of phenolic substances and volatile substances in teas and tea infusions. The work compares teas based on their production technology and country of origin. Phenolic substances were determined by LC / MS. Phenolic substances were divided into catechins and other substances. In methanol extracts, green teas contained higher concentrations of catechins than black teas. From the group of catechins, the highest concentration was found for epigallocatechin gallate in green tea, namely 7,96 mg / g. Black teas contained the most gallic acid of the studied teas. The highest content of gallic acid in black teas was set at 1,84 mg / g. Tea infusions were prepared according to the classic procedures typical for each type of tea. In the infusions, the concentrations of all substances were higher in black teas. Some substances such as gallocatechin gallate, quercetin, coumaric acid and kaempferol were not detected in the infusions of green tea. Volatiles were analyzed by HS-SPME-GC-MS. The aroma of the tea was characterized by the identification of volatile substances in tea leafs. The black teas were characterized by a rich floral and sweet aroma. The green teas were more of a fresh and grassy aroma. The substances linalool, linalyl anthranilate and -Terpinyl acetate were found in all teas.
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Analysis of aromatic compounds in plasma treated onion
Krejsová, Lenka ; Kozáková, Zdenka (referee) ; Krčma, František (advisor)
This bachelor thesis deals with the analysis of fragrances in onions, which were exposed to plasma before planting. The adjustment was made to see if onion growth and yields would improve. The theoretical part deals with the quantitative and qualitative methods for the determination of volatile substances. It contains the principle and instrumentation of mass spectrometry as well as the tandem connection of gas chromatography with mass spectrometry. In the experimental part, a liquid sample was obtained by pressing. After 60 minutes, saturated vapors were analyzed by reactive ionization mass spectrometry (PTR-MS). Thanks to this analysis, the concentration of volatile substances was determined. Some samples were analyzed by gas chromatography with mass spectrometer as detector to identify the compounds, because PTR-MS does not allow distinguishing of isomers. Subsequently, the data were processed and evaluated. From the gathered obtained it is clear that the plasma treatment has an effect on the fragrances concentrations. After six months of storage, the presence of some volatile substances increased due to increased biological activity.
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Determination of selected phenolic and volatile substances in tea and tea infusion
Stará, Kristýna ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This diploma thesis deals with the determination of phenolic substances and volatile substances in teas and tea infusions. The work compares teas based on their production technology and country of origin. Phenolic substances were determined by LC / MS. Phenolic substances were divided into catechins and other substances. In methanol extracts, green teas contained higher concentrations of catechins than black teas. From the group of catechins, the highest concentration was found for epigallocatechin gallate in green tea, namely 7,96 mg / g. Black teas contained the most gallic acid of the studied teas. The highest content of gallic acid in black teas was set at 1,84 mg / g. Tea infusions were prepared according to the classic procedures typical for each type of tea. In the infusions, the concentrations of all substances were higher in black teas. Some substances such as gallocatechin gallate, quercetin, coumaric acid and kaempferol were not detected in the infusions of green tea. Volatiles were analyzed by HS-SPME-GC-MS. The aroma of the tea was characterized by the identification of volatile substances in tea leafs. The black teas were characterized by a rich floral and sweet aroma. The green teas were more of a fresh and grassy aroma. The substances linalool, linalyl anthranilate and -Terpinyl acetate were found in all teas.
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Influence of storage on the microbial composition of French Saint-nectaire cheese
Šislerová, Lucie ; Mikulíková, Renata (referee) ; Brázda, Václav (advisor)
The aim of my work is the comparison of microbial composition between farmtype and dairytype of Saint-nectaire cheese and the influence of storage time and temperature on the development of microbial composition, content of fatty acids and aromatic substances. Selected microorganisms were identified by RT-PCR. In addition, Penicillium roqueforti and fuscoglaucum have been identified in the Saint-nectaire farm type compared to the dairy type. In both types of cheese, the highest amount of selected microorganisms was detected in fresh cheese. When stored at 20 °C, an increase over fresh cheese occurred in the following microorganisms: Streptococcus thermophilus, Lactobacillus bulgaricus, Cladosporium herbarum and Penicillium commune and camemberti, and the presence of contaminants and pathogens was noted. After one week of storage at 20 °C, they were Micrococcus luteus, Salmonella enterica and Staphylococcus aureus, and after another two weeks of storage, Listeria monocytogenes was identified. The fatty acid and volatile compounds were compared for five samples: fresh cheese, cheese stored in the refrigerator for one week and three weeks and cheese stored at 20 °C for one week and three weeks. The content of bound and free fatty acids was measured, both by GC-FID. The content of bound fatty acids was comparable in all measured samples. The highest content of free fatty acids was in the cheese after three weeks of storage at 20 °C. The most common fatty acid is palmitic acid. Volatiles were determined by HS-SPME-GC-MS. The most volatiles were identified in the cheese after three weeks at 20 °C and in the cheese after one week in the refrigerator. The most represented groups were alcohols, ketones and acids.
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Analysis of flower scents Clusia blattophila
Mitrovský, Ondřej ; Kalinová, Blanka (advisor) ; Vaníčková, Lucie (referee)
South American plant Clusia blattophila, growing on Nouraghes of French Guiana, produces relatively large amounts of volatile substances in the fragrance of its flowers. C. blattophila is dioecious plant with different flowering time of monosex flowers Male flowers bloom for one night, while female flowers bloom two nights. The volatiles were adsorbed to the adsorbent and washed out with hexane with internal standard. Analysis was performed by two-dimensional gas chromatography with mass spectrometric detection. The aim of my thesis was to determine the qualitative and quantitative characteristics of flower scents of both sexes. I also studied, whether there are differences in production of the major fragrance component, acetoin, during the first night of blooming. The flower fragrance is complex blend of volatiles. In total, 43 different chemicals were identified. Among them were monoterpenes (α-pinene, camphene, β-pinene, myrcene, limonene, (E)-β-ocimene, camphor) sesquiterpenes (α-copaene, β-caryophyllene, cis-α-bergamotene, trans-α-bergamotene, aromadendrene, (E,E)-α-farnesene, δ-cadinene), aldehydes (1-pentanal, 1-hexanal, 1-octanal, n-decanal), also four ketones (acetoin and its dimer, 2,5-hexanedione, 6-methylhept-5-en-2-one), alcohol butane-2,3-diol, carboxylic acid 2-methylpropanoic,...
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Study of volatile compounds of chocolate depending on geographical origin of cocoa beans
Kubínová, Martina ; Kovalčík, Adriána (referee) ; Vítová, Eva (advisor)
Diploma thesis is focused on cocoa beans volatile compounds from various region (Tanzania, Haiti, Ecuador, Madagascar and Peru) and chocolate bars made of them. The main aim was to judge diferences between samples according to geographycal origin. At the same time, samples of chocolates with different content of cocoa solids (50%, 70% „organic“, 70%, 78%, 90%) and a sample of cocoa powder from the common market were analyzed. Volatiles were identified and semiquantified by HS-SPME-GC-MS. A total of 86 volatile substances were identified, they were divided into 7 groups according to the nature of the odor: fruit tones (17), nut and chocolate (16), astringent and sour (12), unspecified (14), sweet nad honey (10), earthy (9) and floral (8). The data were transformed into a 2D graph by analyzing the main component according to selected distinguishing varibles. The difference in the volatile substances of cocoa beans depending on the geographical origin were confirmed using principal component analysis.
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Volatile Substances Determination in Magnolia x Pruhoniciana Extracts.
Rousková, Milena ; Šabata, Stanislav ; Maléterová, Ywetta ; Hradecký, J. ; Hanika, Jiří ; Kaštánek, František ; Šolcová, Olga
Magnolia pruhoniciana is a unique hybrid originated by the crossing of Japanese M. obovata and American M. tripetala. It has been cultivated and grown since the 1950s in the Průhonice park, part of the Institute of Botany of the CAS. However, biologically active substances contained in intensely fragrant blossoms have not been\nsufficiently described, yet. From that reason the research was focused on extraction of the volatile substances from fresh blossoms using various solvents. Samples of magnolia blossom extracts revealed variously rich profiles of volatile substances, depending on the extraction agent used. To obtain information on volatile substances the analytical method GC/HRMS was employed. Magnolia extracts contained a large number of valuable substances such as alkaloids, coumarins, flavonoids, lignans and neolignans, phenyl-propanoids and terpenes have been identified. Obtained extracts possessed a typical magnolia fragrance, which confirmed that the obtained products could be potentially used for cosmetic applications.
Fulltext: content.csg -  PDF
Plný tet: SKMBT_C22019011614380 - PDF
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