Food Reformulation: Effect of reducing the salt content of selected types of cheese on the key aroma compounds

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F23%3AN0000078" target="_blank" >RIV/26722861:_____/23:N0000078 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22330/23:43928238

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Food Reformulation: Effect of reducing the salt content of selected types of cheese on the key aroma compounds

Popis výsledku v původním jazyce

In 4 types of reformulated cheeses (processed cheese, white cheese, Dutch-type cheese, fresh cheese), key aroma compounds were determined using gas chromatography with a mass detector in connection with an olfactometer. The salt content of the reformulated cheese ranged from 0.2 g of NaCl / 100 g of fresh cheese (usual content 0.8 g / 100 g) to 3.1 g of NaCl / 100 g of white cheese (usual content 3.5 g / 100 g). The representation of key odorants varied depending on the type of cheese, the salting time (a richer profile of aroma compounds in cheeses with a shorter salting time, i.e., with a lower amount of salt) and the ripening time (a richer profile of aroma compounds with a longer ripening time). Acetic acid, acetoin, diacetyl, octanoic acid, 2-butanone, butane-2,3-diol, acetone and heptane with different NIF (nasal impact frequency) for different types of cheese were determined as the main aroma compounds of the tested cheeses. Citation: Šístková I., Kružík V., Hanková M., Němečková I., Rajchl A., Čížková H.: Food Reformulation: Effect of reducing the salt content of selected types of cheese on the key aroma compounds. Others – Poster, abstract in proceedings. Conference: Chemical Reactions in Foods IX, 13. – 15.09.2023, Prague

Název v anglickém jazyce

Food Reformulation: Effect of reducing the salt content of selected types of cheese on the key aroma compounds

Popis výsledku anglicky

In 4 types of reformulated cheeses (processed cheese, white cheese, Dutch-type cheese, fresh cheese), key aroma compounds were determined using gas chromatography with a mass detector in connection with an olfactometer. The salt content of the reformulated cheese ranged from 0.2 g of NaCl / 100 g of fresh cheese (usual content 0.8 g / 100 g) to 3.1 g of NaCl / 100 g of white cheese (usual content 3.5 g / 100 g). The representation of key odorants varied depending on the type of cheese, the salting time (a richer profile of aroma compounds in cheeses with a shorter salting time, i.e., with a lower amount of salt) and the ripening time (a richer profile of aroma compounds with a longer ripening time). Acetic acid, acetoin, diacetyl, octanoic acid, 2-butanone, butane-2,3-diol, acetone and heptane with different NIF (nasal impact frequency) for different types of cheese were determined as the main aroma compounds of the tested cheeses. Citation: Šístková I., Kružík V., Hanková M., Němečková I., Rajchl A., Čížková H.: Food Reformulation: Effect of reducing the salt content of selected types of cheese on the key aroma compounds. Others – Poster, abstract in proceedings. Conference: Chemical Reactions in Foods IX, 13. – 15.09.2023, Prague

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40500 - Other agricultural sciences

Projekt

<a href="/cs/project/QK1910100" target="_blank" >QK1910100: Vliv reformulace na trvanlivost a fyzikálně-chemické vlastnosti potravinářských výrobků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

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