The development of free amino acids and volatile compounds in cheese 'Oloumoucke tvaruky' (PGI) during ripening

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F13%3A33147262" target="_blank" >RIV/61989592:15310/13:33147262 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1111/ijfs.12164" target="_blank" >http://dx.doi.org/10.1111/ijfs.12164</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/ijfs.12164" target="_blank" >10.1111/ijfs.12164</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The development of free amino acids and volatile compounds in cheese 'Oloumoucke tvaruky' (PGI) during ripening

Popis výsledku v původním jazyce

Twenty-two free amino acid (FAA) concentrations were observed during manufacture (7days) and ripening period (42days follow-up) of Olomoucke tvaruky (PGI, smear acid cheese). During the ripening period, the amounts of volatile compounds and selected sensory attributes were also analysed. The free amino acids were determined by means of ion-exchange chromatography, and the volatile compounds were detected and identified using HS-SPME coupled with GC/MS method. The development of the individual FAA content positively correlated with the ripening period (r=0.7734-0.9229; P{0.01). Forty-six volatile compounds (14 alcohols; 10 esters; 7 ketones; 5 acids; 4 aldehydes; 3 sulphur compounds; 2 phenol compounds; and 1 terpene) were identified. Concentrations ofseveral compounds increased (e.g. 3-methylbutanal, 2-butanol, 2-butanone; P{0.05) or decreased (e.g. dimethyldisulphide, methanethiol, 2-phenylethylacetate, methylbutyric acid; P{0.05) over cheese ageing. The results gave information abou

Název v anglickém jazyce

The development of free amino acids and volatile compounds in cheese 'Oloumoucke tvaruky' (PGI) during ripening

Popis výsledku anglicky

Twenty-two free amino acid (FAA) concentrations were observed during manufacture (7days) and ripening period (42days follow-up) of Olomoucke tvaruky (PGI, smear acid cheese). During the ripening period, the amounts of volatile compounds and selected sensory attributes were also analysed. The free amino acids were determined by means of ion-exchange chromatography, and the volatile compounds were detected and identified using HS-SPME coupled with GC/MS method. The development of the individual FAA content positively correlated with the ripening period (r=0.7734-0.9229; P{0.01). Forty-six volatile compounds (14 alcohols; 10 esters; 7 ketones; 5 acids; 4 aldehydes; 3 sulphur compounds; 2 phenol compounds; and 1 terpene) were identified. Concentrations ofseveral compounds increased (e.g. 3-methylbutanal, 2-butanol, 2-butanone; P{0.05) or decreased (e.g. dimethyldisulphide, methanethiol, 2-phenylethylacetate, methylbutyric acid; P{0.05) over cheese ageing. The results gave information abou

Druh

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

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

<a href="/cs/project/ED2.1.00%2F03.0058" target="_blank" >ED2.1.00/03.0058: Regionální centrum pokročilých technologií a materiálů</a><br>

Návaznosti

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

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Science & Technology

ISSN

0950-5423

e-ISSN

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Svazek periodika

48

Číslo periodika v rámci svazku

9

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

1868-1876

Kód UT WoS článku

000322960300014

EID výsledku v databázi Scopus

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