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VÍTOVÁ, E. LOUPANCOVÁ, B. SKLENÁŘOVÁ, K. DIVIŠOVÁ, R. BUŇKA, F.
Original Title
Identification of volatile aroma compounds in processed cheese analogues based on different types of fat
Type
journal article - other
Language
English
Original Abstract
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 were found between samples. The highest total content of aroma compounds was found in coconut oil analogue, the lowest in palm oil analogue. The concentrations of aroma compounds in fats were substantially lowerthan in analogues. Hence, the largest number of aroma analogues came from Edam cheese used for production as a protein source.
Keywords
cheese analogues, fat, aroma compounds, solid-phase micro-extraction, GC-FID, GC-MS
Authors
VÍTOVÁ, E.; LOUPANCOVÁ, B.; SKLENÁŘOVÁ, K.; DIVIŠOVÁ, R.; BUŇKA, F.
RIV year
2012
Released
13. 3. 2012
ISBN
0366-6352
Periodical
Chemical Papers
Year of study
66
Number
10
State
Slovak Republic
Pages from
907
Pages to
913
Pages count
7
BibTex
@article{BUT92974, author="Eva {Vítová} and Blanka {Loupancová} and Kateřina {Sůkalová} and Radka {Divišová} and František {Buňka}", title="Identification of volatile aroma compounds in processed cheese analogues based on different types of fat", journal="Chemical Papers", year="2012", volume="66", number="10", pages="907--913", issn="0366-6352" }