Relationship between volatile compounds content and sensory attributes of sterilized processed cheese.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU93861" target="_blank" >RIV/00216305:26310/11:PU93861 - 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
Relationship between volatile compounds content and sensory attributes of sterilized processed cheese.
Original language description
The processed cheeses were analyzed in this work, the part of them was sterilized. Cheeses were stored at various temperatures (cold, laboratory and elevated), sterilized cheeses for 2 years, non sterilized for 1 year. During storage, the samples for chemical (assessment of fatty acids and aroma compounds) and sensory (paired preference test, ranking test and evaluation using scale) analyses were taken at regular intervals. The influence of sterilization heating and for another the influence of storageconditions on mentioned parameters were investigated. Non sterilized processed cheese kept their very good quality during all the declared durability (4 months), however, then the significant worsening of most sensory properties was observed. In consequence of sterilization heating the changes of cheese colour and texture were observed, confirmed by both sensory and instrumental assessment. The impairment of taste and aroma was also found. These changes are obvious immediately after prod
Czech name
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Czech description
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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