Food Reformulation: Effect of reducing the salt content of selected types of cheese on the key aroma compounds

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F23%3AN0000078" target="_blank" >RIV/26722861:_____/23:N0000078 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/23:43928238
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Food Reformulation: Effect of reducing the salt content of selected types of cheese on the key aroma compounds
Original language description
In 4 types of reformulated cheeses (processed cheese, white cheese, Dutch-type cheese, fresh cheese), key aroma compounds were determined using gas chromatography with a mass detector in connection with an olfactometer. The salt content of the reformulated cheese ranged from 0.2 g of NaCl / 100 g of fresh cheese (usual content 0.8 g / 100 g) to 3.1 g of NaCl / 100 g of white cheese (usual content 3.5 g / 100 g). The representation of key odorants varied depending on the type of cheese, the salting time (a richer profile of aroma compounds in cheeses with a shorter salting time, i.e., with a lower amount of salt) and the ripening time (a richer profile of aroma compounds with a longer ripening time). Acetic acid, acetoin, diacetyl, octanoic acid, 2-butanone, butane-2,3-diol, acetone and heptane with different NIF (nasal impact frequency) for different types of cheese were determined as the main aroma compounds of the tested cheeses. Citation: Šístková I., Kružík V., Hanková M., Němečková I., Rajchl A., Čížková H.: Food Reformulation: Effect of reducing the salt content of selected types of cheese on the key aroma compounds. Others – Poster, abstract in proceedings. Conference: Chemical Reactions in Foods IX, 13. – 15.09.2023, Prague
Czech name
—
Czech description
—

Project
<a href="/en/project/QK1910100" target="_blank" >QK1910100: Impact of reformulation on the shelf-life and physical and chemical properties of food products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)