Identification of volatile aroma compounds in processed cheese analogues based on different types of fat

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43868135" target="_blank" >RIV/70883521:28110/12:43868135 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216305:26310/12:PU99107

Výsledek na webu

<a href="http://dx.doi.org/10.2478/s11696-012-0181-z" target="_blank" >http://dx.doi.org/10.2478/s11696-012-0181-z</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2478/s11696-012-0181-z" target="_blank" >10.2478/s11696-012-0181-z</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Identification of volatile aroma compounds in processed cheese analogues based on different types of fat

Popis výsledku v původním jazyce

The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butter,butter oil, coconut oil, palm oil, and sunflower oil). In total, 31 organic compounds belonging to five chemical groups were identified, with the alcohols and fatty acids quantitatively predominant. The contents of the aroma compounds (the so-called aroma profiles) of the analogues and corresponding fats used as raw materials were compared. Significant differences (p < 0.05) were found between samples. The highest total content of aroma compounds was found in coconut oil analogue ((547.30 +/- 9.82) mg kg(-1)), the lowest in palm oil analogue ((372.01 +/- 16.16) mg kg(-1)). The concentrations of aroma compounds in fats were substantially lower (p < 0.05) than in analogues. Hence, the largest number of aroma analogues came from Edam chees

Název v anglickém jazyce

Identification of volatile aroma compounds in processed cheese analogues based on different types of fat

Popis výsledku anglicky

The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butter,butter oil, coconut oil, palm oil, and sunflower oil). In total, 31 organic compounds belonging to five chemical groups were identified, with the alcohols and fatty acids quantitatively predominant. The contents of the aroma compounds (the so-called aroma profiles) of the analogues and corresponding fats used as raw materials were compared. Significant differences (p < 0.05) were found between samples. The highest total content of aroma compounds was found in coconut oil analogue ((547.30 +/- 9.82) mg kg(-1)), the lowest in palm oil analogue ((372.01 +/- 16.16) mg kg(-1)). The concentrations of aroma compounds in fats were substantially lower (p < 0.05) than in analogues. Hence, the largest number of aroma analogues came from Edam chees

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2012

Kód důvěrnosti údajů

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

Název periodika

Chemical Papers

ISSN

0366-6352

e-ISSN

—

Svazek periodika

66

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

PL - Polská republika

Počet stran výsledku

7

Strana od-do

907-913

Kód UT WoS článku

000306333200003

EID výsledku v databázi Scopus

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