INVESTIGATION OF THE APPLICABILITY OF SPME-GC/MS TECHNIQUE AND PRINCIPAL COMPONENT ANALYSIS IN THE EVALUATION OF A VOLATILE FRACTION OF BLUE-VEINED CHEESES
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):7–11
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ABSTRACT
An object of the research were five blue-veined cheeses purchased at local supermarkets. Additionally, a cheese being a combination of a blue-type and another rennet coagulated cheese was evaluated. Extraction of the volatile components was performed by means of SPME in the headspace mode (HS-SPME) and followed by GC/MS separation and identification of the compounds isolated. Then, PCA was applied to the data obtained. The dimensionality of the data set was reduced from 27 volatiles to only four principal components (PCs), which accounted for about 93% of the total variance and allowed the classification of the samples studied.
ISSN:1230-0322