Detail publikačního výsledku

Processed Cheese Flavor and Flavor Compounds: A Review.

VÍTOVÁ, E.

Originální název

Processed Cheese Flavor and Flavor Compounds: A Review.

Anglický název

Processed Cheese Flavor and Flavor Compounds: A Review.

Druh

Kapitola, resp. kapitoly v odborné knize

Originální abstrakt

Processed cheese is cheese-based food produced by blending and melting one or more natural cheeses, emulsifying salts and other optional ingredients into a smooth homogeneous blend. Good quality processed cheese should have typical flavour, shiny surface, homogeneous and smooth structure and uniform colour. Among these sensory attributes flavor plays a substantial role. This paper review and discuss current knowledge of processed cheese aroma and flavour including the possibilities of sensory evaluation and instrumental methods suitable for assessment of cheese flavour compounds.

Anglický abstrakt

Processed cheese is cheese-based food produced by blending and melting one or more natural cheeses, emulsifying salts and other optional ingredients into a smooth homogeneous blend. Good quality processed cheese should have typical flavour, shiny surface, homogeneous and smooth structure and uniform colour. Among these sensory attributes flavor plays a substantial role. This paper review and discuss current knowledge of processed cheese aroma and flavour including the possibilities of sensory evaluation and instrumental methods suitable for assessment of cheese flavour compounds.

Klíčová slova

Processed cheese, flavor, flavor compounds

Klíčová slova v angličtině

Processed cheese, flavor, flavor compounds

Autoři

VÍTOVÁ, E.

Rok RIV

2014

Vydáno

19.10.2013

Nakladatel

Hauppauge, New York: Nova Science Publishers, Inc.

Místo

Hauppauge, New York

ISBN

978-1-62618-966-9

Kniha

Handbook on Cheese: Production, Chemistry and Sensory Properties.

Edice

Hauppauge, New York: Nova Science Publishers, Inc.

Strany od

285

Strany do

312

Strany počet

27

BibTex

@inbook{BUT99597,
  author="Eva {Vítová}",
  title="Processed Cheese Flavor and Flavor Compounds: A Review.",
  booktitle="Handbook on Cheese: Production, Chemistry and Sensory Properties.",
  year="2013",
  publisher="Hauppauge, New York: Nova Science Publishers, Inc.",
  address="Hauppauge, New York",
  series="Hauppauge, New York: Nova Science Publishers, Inc.",
  edition="1",
  pages="285--312",
  isbn="978-1-62618-966-9"
}