Relationship between volatile compounds content and sensory attributes of sterilized processed cheese.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU93861" target="_blank" >RIV/00216305:26310/11:PU93861 - 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

Relationship between volatile compounds content and sensory attributes of sterilized processed cheese.

Popis výsledku v původním jazyce

The processed cheeses were analyzed in this work, the part of them was sterilized. Cheeses were stored at various temperatures (cold, laboratory and elevated), sterilized cheeses for 2 years, non sterilized for 1 year. During storage, the samples for chemical (assessment of fatty acids and aroma compounds) and sensory (paired preference test, ranking test and evaluation using scale) analyses were taken at regular intervals. The influence of sterilization heating and for another the influence of storageconditions on mentioned parameters were investigated. Non sterilized processed cheese kept their very good quality during all the declared durability (4 months), however, then the significant worsening of most sensory properties was observed. In consequence of sterilization heating the changes of cheese colour and texture were observed, confirmed by both sensory and instrumental assessment. The impairment of taste and aroma was also found. These changes are obvious immediately after prod

Název v anglickém jazyce

Relationship between volatile compounds content and sensory attributes of sterilized processed cheese.

Popis výsledku anglicky

The processed cheeses were analyzed in this work, the part of them was sterilized. Cheeses were stored at various temperatures (cold, laboratory and elevated), sterilized cheeses for 2 years, non sterilized for 1 year. During storage, the samples for chemical (assessment of fatty acids and aroma compounds) and sensory (paired preference test, ranking test and evaluation using scale) analyses were taken at regular intervals. The influence of sterilization heating and for another the influence of storageconditions on mentioned parameters were investigated. Non sterilized processed cheese kept their very good quality during all the declared durability (4 months), however, then the significant worsening of most sensory properties was observed. In consequence of sterilization heating the changes of cheese colour and texture were observed, confirmed by both sensory and instrumental assessment. The impairment of taste and aroma was also found. These changes are obvious immediately after prod

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2011

Kód důvěrnosti údajů

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