Aroma compounds of cheeses

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F04%3APU45551" target="_blank" >RIV/00216305:26310/04:PU45551 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Aroma compounds of cheeses

Original language description

For food and particularly for cheese, flavour is one of the foremost criteria of quality and markedly influence consumers' preference. The flavour of cheese is determined by a number of volatile and non-volatile compounds in equilibrium within the aqueous and fat phases. Compounds which contribute to cheese flavour are added or are produced during manufacture (e.g., lactic acid and NaCl) but are mainly formed as consequence of the many biochemical changes which occur during ripening. The typical flavourand texture of the different cheese varieties depends on the manufacturing operations and maturating agents present, such as native milk enzymes, residual coagulant and accompanying lipases and the enzyme systems of the starter and non starter microflora, but also on the type of milk used. Proteolysis is a major biochemical event in ripening. It contributes to the taste of cheese by the production of peptides and free amino acids. Large peptides do not contribute directly to cheese flav

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2004

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Proceedings 12th International Symposium Advances and Applications of Chromatography in Industry

ISSN

1335-8413

e-ISSN

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Volume of the periodical

1

Issue of the periodical within the volume

4

Country of publishing house

SK - SLOVAKIA

Number of pages

1

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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