The development of free amino acids and volatile compounds in cheese 'Oloumoucké tvarůžky' (PGI) during ripening

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F13%3A43869980" target="_blank" >RIV/70883521:28110/13:43869980 - 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>

Result language
angličtina
Original language name
The development of free amino acids and volatile compounds in cheese 'Oloumoucké tvarůžky' (PGI) during ripening
Original language description
Summary: Twenty-two free amino acid (FAA) concentrations were observed during manufacture (7 days) and ripening period (42 days follow-up) of Olomoucké tvarůžky (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 of several 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 g
Czech name
—
Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—

Project
<a href="/en/project/QJ1210300" target="_blank" >QJ1210300: Protection systems of quality and safety of dairy products by means of suitable methods applicable in practice</a><br>
Continuities
S - Specificky vyzkum na vysokych skolach

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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