The impact of vegetable oil type on the sensory quality of processed cheese analogues

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F14%3APU112149" target="_blank" >RIV/00216305:26310/14:PU112149 - 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
The impact of vegetable oil type on the sensory quality of processed cheese analogues
Original language description
The aim of this work was to evaluate the influence of vegetable oils on the sensory quality of model samples of processed cheese analogues. Vegetable oils (grape seed, flaxseed, apricot, black currant) with a high content of biologically active substances were used for production of model samples. The seven-point hedonic scale was used for sensory evaluation of appearance and colour, gloss, texture and taste and aroma (flavour) of samples. The intensity of selected descriptors expressing off-flavour (e.g. sour, oily, bitter, salty, cheesy, pleasant and unpleasant taste) was then evaluated using profile test. The addition of vegetable oils significantly (P<0.05) influenced sensory properties of samples, especially flavour. The sensory evaluation of processed cheese analogues suggests that due to the worse overall sensory quality and the unpleasant oily, synthetic and stale off-flavour, grape and currant oil appears to be rather unsuitable for the production of processed cheese analogues
Czech name
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Czech description
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Studentská odborná konference Chemie je život 2014 Sborník příspěvků
ISBN
978-80-214-5078-3
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
411-415
Publisher name
Neuveden
Place of publication
Neuveden
Event location
Purkyňova 118, 612 00 Brno
Event date
Dec 4, 2014
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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