Influence of aroma compounds on sensory quality of processed cheese analogues

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F18%3APU131013" target="_blank" >RIV/00216305:26310/18:PU131013 - 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

Influence of aroma compounds on sensory quality of processed cheese analogues

Popis výsledku v původním jazyce

The aim of this study was to identify and quantify aroma compounds in samples of cheese analogues and judge their influence on sensory quality/flavour. Model samples were produced at laboratory (pilot plant) conditions using standard producing technology with addition of different vegetable fats (coconut fat, palm oil, sunflower oil). Classical processed cheese with butter was used as standard. Aroma compounds were isolated by solid-phase microextraction and assessed by gas chromatography with flame ionization detection. The sensory characteristics (appearance, color, gloss, odour, taste/flavour and texture) were evaluated using seven-point hedonic scale (ISO 4121:2003); selected taste descriptors (sour, salty, bitter, cheesy, oily) were evaluated using profile test (ISO 13299:2016). Based on sensory evaluation, 24 compounds were found as possible contributors to flavour of samples.

Název v anglickém jazyce

Influence of aroma compounds on sensory quality of processed cheese analogues

Popis výsledku anglicky

The aim of this study was to identify and quantify aroma compounds in samples of cheese analogues and judge their influence on sensory quality/flavour. Model samples were produced at laboratory (pilot plant) conditions using standard producing technology with addition of different vegetable fats (coconut fat, palm oil, sunflower oil). Classical processed cheese with butter was used as standard. Aroma compounds were isolated by solid-phase microextraction and assessed by gas chromatography with flame ionization detection. The sensory characteristics (appearance, color, gloss, odour, taste/flavour and texture) were evaluated using seven-point hedonic scale (ISO 4121:2003); selected taste descriptors (sour, salty, bitter, cheesy, oily) were evaluated using profile test (ISO 13299:2016). Based on sensory evaluation, 24 compounds were found as possible contributors to flavour of samples.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

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