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VÍTOVÁ, E. SÝKORA, M. MAHDALOVÁ, M. SŮKALOVÁ, K.
Original Title
Influence of aroma compounds on sensory quality of processed cheese analogues
Type
abstract
Language
English
Original Abstract
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.
Keywords
cheese analogues, flavour, SPME, GC, sensory analysis
Authors
VÍTOVÁ, E.; SÝKORA, M.; MAHDALOVÁ, M.; SŮKALOVÁ, K.
Released
14. 9. 2018
Publisher
FCH VUT v Brně
Location
ISBN
978-80-214-5488-0
Book
7th Meeting on Chemistry and Life 2018. Book of abstracts
Edition number
1.
Pages from
69
Pages to
Pages count
156
BibTex
@misc{BUT155432, author="Eva {Vítová} and Michal {Sýkora} and Martina {Mahdalová} and Kateřina {Sůkalová}", title="Influence of aroma compounds on sensory quality of processed cheese analogues", booktitle="7th Meeting on Chemistry and Life 2018. Book of abstracts", year="2018", edition="1.", pages="69--69", publisher="FCH VUT v Brně", address="FCH VUT v Brně", isbn="978-80-214-5488-0", note="abstract" }