The development of volatile flavour compounds during ripening of Gouda cheese

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F15%3APU117593" target="_blank" >RIV/00216305:26310/15:PU117593 - 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

The development of volatile flavour compounds during ripening of Gouda cheese

Popis výsledku v původním jazyce

Cheese belongs to the group of fermented dairy products. Its flavour profile depends on many factors, e.g. milk type, milk heat treatment, starter cultures, the maturation period etc. Gouda cheese belongs to the Dutch type cheeses which are known for their characteristic and unique aroma. In general, cheese undergoes the most significant changes during its ripening. Proteins, saccharides and fat are important for flavour formation. Biochemical changes in cheese may be grouped into primary (lipolysis, proteolysis and metabolism of residual lactose, lactate and citrate) or secondary (metabolism of fatty acids and amino acids) events. The flavour of cheese is a result of the interaction of starter bacteria, enzymes from milk, rennet, native lipases and secondary microflora. Fatty acids arise during lipolysis; they may be the precursors of the other compounds such as esters, lactones, ketones and aldehydes. More than 600 volatile compounds have been identified in cheese so far, but only a

Název v anglickém jazyce

The development of volatile flavour compounds during ripening of Gouda cheese

Popis výsledku anglicky

Cheese belongs to the group of fermented dairy products. Its flavour profile depends on many factors, e.g. milk type, milk heat treatment, starter cultures, the maturation period etc. Gouda cheese belongs to the Dutch type cheeses which are known for their characteristic and unique aroma. In general, cheese undergoes the most significant changes during its ripening. Proteins, saccharides and fat are important for flavour formation. Biochemical changes in cheese may be grouped into primary (lipolysis, proteolysis and metabolism of residual lactose, lactate and citrate) or secondary (metabolism of fatty acids and amino acids) events. The flavour of cheese is a result of the interaction of starter bacteria, enzymes from milk, rennet, native lipases and secondary microflora. Fatty acids arise during lipolysis; they may be the precursors of the other compounds such as esters, lactones, ketones and aldehydes. More than 600 volatile compounds have been identified in cheese so far, but only a

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

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Czech Chemical Society Symposium Series

ISSN

2336-7210

e-ISSN

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Svazek periodika

13

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

162

Strana od-do

97-99

Kód UT WoS článku

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EID výsledku v databázi Scopus

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