Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/99151
Author(s): Pinho, O
Ferreira, IMPLVO
Cascal, S
Fernandes, JO
Oliveira, MBPP
Ferreira, MA
Title: Method optimization for analysis of the volatile fraction of ewe cheese by solid-phase microextraction
Issue Date: 2001
Abstract: Solid-phase microextraction (SPME) is a simple, fast, economic and solvent-free sample preparation technique that has, among other applications, been used to measure the volatile flavor profiles of foods and beverages. The objective of our study was to optimize the application of SPME-GC for analysis of volatile compounds in ewe cheeses. The volatile compounds in cheese were extracted by immersing the fiber coating in the sample headspace. The effects of fiber coating, exposure time, and sample and headspace volumes were investigated. The optimized methodology was suitable for studying the profiles of volatile compounds in ewe cheese during ripening. The advantages and limitations of SPME in the analysis of volatile compounds in cheese are discussed.
Subject: Química
Chemical sciences
Scientific areas: Ciências exactas e naturais::Química
Natural sciences::Chemical sciences
URI: https://repositorio-aberto.up.pt/handle/10216/99151
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional
FFUP - Artigo em Revista Científica Internacional

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