Detail publikačního výsledku

Influence of aroma compounds on sensory quality of processed cheese analogues

VÍTOVÁ, E.; SÝKORA, M.; MAHDALOVÁ, M.; SŮKALOVÁ, K.

Originální název

Influence of aroma compounds on sensory quality of processed cheese analogues

Anglický název

Influence of aroma compounds on sensory quality of processed cheese analogues

Druh

Abstrakt

Originální abstrakt

The aim of this study was to identify and quantify aroma compounds in samples of cheese analogues and judge their influence on sensory quality/flavour. Model samples were produced at laboratory (pilot plant) conditions using standard producing technology with addition of different vegetable fats (coconut fat, palm oil, sunflower oil). Classical processed cheese with butter was used as standard. Aroma compounds were isolated by solid-phase microextraction and assessed by gas chromatography with flame ionization detection. The sensory characteristics (appearance, color, gloss, odour, taste/flavour and texture) were evaluated using seven-point hedonic scale (ISO 4121:2003); selected taste descriptors (sour, salty, bitter, cheesy, oily) were evaluated using profile test (ISO 13299:2016). Based on sensory evaluation, 24 compounds were found as possible contributors to flavour of samples.

Anglický abstrakt

The aim of this study was to identify and quantify aroma compounds in samples of cheese analogues and judge their influence on sensory quality/flavour. Model samples were produced at laboratory (pilot plant) conditions using standard producing technology with addition of different vegetable fats (coconut fat, palm oil, sunflower oil). Classical processed cheese with butter was used as standard. Aroma compounds were isolated by solid-phase microextraction and assessed by gas chromatography with flame ionization detection. The sensory characteristics (appearance, color, gloss, odour, taste/flavour and texture) were evaluated using seven-point hedonic scale (ISO 4121:2003); selected taste descriptors (sour, salty, bitter, cheesy, oily) were evaluated using profile test (ISO 13299:2016). Based on sensory evaluation, 24 compounds were found as possible contributors to flavour of samples.

Klíčová slova

cheese analogues, flavour, SPME, GC, sensory analysis

Klíčová slova v angličtině

cheese analogues, flavour, SPME, GC, sensory analysis

Autoři

VÍTOVÁ, E.; SÝKORA, M.; MAHDALOVÁ, M.; SŮKALOVÁ, K.

Rok RIV

2019

Vydáno

14.09.2018

Nakladatel

FCH VUT v Brně

Místo

FCH VUT v Brně

ISBN

978-80-214-5488-0

Kniha

7th Meeting on Chemistry and Life 2018. Book of abstracts

Strany od

69

Strany do

69

Strany počet

156

BibTex

@misc{BUT155432,
  author="Eva {Vítová} and Michal {Sýkora} and Martina {Mahdalová} and Kateřina {Sůkalová}",
  title="Influence of aroma compounds on sensory quality of processed cheese analogues",
  booktitle="7th Meeting on Chemistry and Life 2018. Book of abstracts",
  year="2018",
  edition="1.",
  pages="69--69",
  publisher="FCH VUT v Brně",
  address="FCH VUT v Brně",
  isbn="978-80-214-5488-0",
  note="Abstract"
}