Aroma compounds of cheeses

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F04%3APU45551" target="_blank" >RIV/00216305:26310/04:PU45551 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Aroma compounds of cheeses

Popis výsledku v původním jazyce

For food and particularly for cheese, flavour is one of the foremost criteria of quality and markedly influence consumers' preference. The flavour of cheese is determined by a number of volatile and non-volatile compounds in equilibrium within the aqueous and fat phases. Compounds which contribute to cheese flavour are added or are produced during manufacture (e.g., lactic acid and NaCl) but are mainly formed as consequence of the many biochemical changes which occur during ripening. The typical flavourand texture of the different cheese varieties depends on the manufacturing operations and maturating agents present, such as native milk enzymes, residual coagulant and accompanying lipases and the enzyme systems of the starter and non starter microflora, but also on the type of milk used. Proteolysis is a major biochemical event in ripening. It contributes to the taste of cheese by the production of peptides and free amino acids. Large peptides do not contribute directly to cheese flav

Název v anglickém jazyce

Aroma compounds of cheeses

Popis výsledku anglicky

For food and particularly for cheese, flavour is one of the foremost criteria of quality and markedly influence consumers' preference. The flavour of cheese is determined by a number of volatile and non-volatile compounds in equilibrium within the aqueous and fat phases. Compounds which contribute to cheese flavour are added or are produced during manufacture (e.g., lactic acid and NaCl) but are mainly formed as consequence of the many biochemical changes which occur during ripening. The typical flavourand texture of the different cheese varieties depends on the manufacturing operations and maturating agents present, such as native milk enzymes, residual coagulant and accompanying lipases and the enzyme systems of the starter and non starter microflora, but also on the type of milk used. Proteolysis is a major biochemical event in ripening. It contributes to the taste of cheese by the production of peptides and free amino acids. Large peptides do not contribute directly to cheese flav

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2004

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Proceedings 12th International Symposium Advances and Applications of Chromatography in Industry

ISSN

1335-8413

e-ISSN

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Svazek periodika

1

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

1

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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