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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

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    CB - Analytical chemistry, separation

  • OECD FORD branch

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

  • 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