Detail publikace

Application of SPME in cheese analysis

VÍTOVÁ, E. ZEMANOVÁ, J. BEZDĚKOVÁ, Š. JASCHKOVÁ, K. BŘEZINA, P.

Originální název

Application of SPME in cheese analysis

Anglický název

Application of SPME in cheese analysis

Jazyk

en

Originální abstrakt

The flavour of cheeses is derived from the balance of odourants and tastants released during their consumption, but the identity, and balance, of these flavour-inducing compounds is still unknown for most cheeses. This can be attributed to the complexity of cheese composition and its analysis, of the processes occurring during consumption and the variations of human perception and expression of flavours. This work discusses factors which determine sensory assessment of cheese flavour components, and of whole cheese, identification of odour active compounds and determination of their relative importance.

Anglický abstrakt

The flavour of cheeses is derived from the balance of odourants and tastants released during their consumption, but the identity, and balance, of these flavour-inducing compounds is still unknown for most cheeses. This can be attributed to the complexity of cheese composition and its analysis, of the processes occurring during consumption and the variations of human perception and expression of flavours. This work discusses factors which determine sensory assessment of cheese flavour components, and of whole cheese, identification of odour active compounds and determination of their relative importance.

Dokumenty

BibTex


@inproceedings{BUT8403,
  author="Eva {Vítová} and Jana {Zemanová} and Šárka {Bezděková} and Kristýna {Jaschková} and Pavel {Březina}",
  title="Application of SPME in cheese analysis",
  annote="The flavour of cheeses is derived from the balance of odourants and tastants released during their consumption, but the identity, and balance, of these flavour-inducing compounds is still unknown for most cheeses. This can be attributed to the complexity of cheese composition and its analysis, of the processes occurring during consumption and the variations of human perception and expression of flavours.
This work discusses factors which determine sensory assessment of cheese flavour components, and of whole cheese, identification of odour active compounds and determination of their relative importance.",
  booktitle="Book of Abstracts "Recent advances in food analysis"",
  chapter="8403",
  edition="4",
  howpublished="print",
  year="2003",
  month="november",
  pages="100--101",
  type="conference paper"
}