The development of free amino acids and volatile compounds in cheese 'Oloumoucke tvaruky' (PGI) during ripening
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F13%3A33147262" target="_blank" >RIV/61989592:15310/13:33147262 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1111/ijfs.12164" target="_blank" >http://dx.doi.org/10.1111/ijfs.12164</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/ijfs.12164" target="_blank" >10.1111/ijfs.12164</a>
Alternative languages
Result language
angličtina
Original language name
The development of free amino acids and volatile compounds in cheese 'Oloumoucke tvaruky' (PGI) during ripening
Original language description
Twenty-two free amino acid (FAA) concentrations were observed during manufacture (7days) and ripening period (42days follow-up) of Olomoucke tvaruky (PGI, smear acid cheese). During the ripening period, the amounts of volatile compounds and selected sensory attributes were also analysed. The free amino acids were determined by means of ion-exchange chromatography, and the volatile compounds were detected and identified using HS-SPME coupled with GC/MS method. The development of the individual FAA content positively correlated with the ripening period (r=0.7734-0.9229; P{0.01). Forty-six volatile compounds (14 alcohols; 10 esters; 7 ketones; 5 acids; 4 aldehydes; 3 sulphur compounds; 2 phenol compounds; and 1 terpene) were identified. Concentrations ofseveral compounds increased (e.g. 3-methylbutanal, 2-butanol, 2-butanone; P{0.05) or decreased (e.g. dimethyldisulphide, methanethiol, 2-phenylethylacetate, methylbutyric acid; P{0.05) over cheese ageing. The results gave information abou
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
<a href="/en/project/ED2.1.00%2F03.0058" target="_blank" >ED2.1.00/03.0058: Regional Centre of Advanced Technologies and Materials</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Science & Technology
ISSN
0950-5423
e-ISSN
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Volume of the periodical
48
Issue of the periodical within the volume
9
Country of publishing house
US - UNITED STATES
Number of pages
9
Pages from-to
1868-1876
UT code for WoS article
000322960300014
EID of the result in the Scopus database
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