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SŮKALOVÁ, K. VÍTOVÁ, E. BUŇKA, F.
Originální název
The influence of storage on the sensory quality of processed cheese analogues
Typ
článek ve sborníku ve WoS nebo Scopus
Jazyk
angličtina
Originální abstrakt
Flavour of four types of processed cheese analogues with different vegetable fats (apricot, flaxseed, grape, black currant) was evaluated during for several months of storage using sensory evaluation. The influence of fat used on flavour and overall sensory quality of samples was also followed. The seven-point hedonic scale was used for sensory evaluation of appearance and colour, gloss, texture and taste and aroma (flavour) of samples. The intensity of selected descriptors expressing off-flavour (e.g. sour, oily, bitter, salty, cheesy and others) was then evaluated using profile test.
Klíčová slova
cheese analogue, aroma
Autoři
SŮKALOVÁ, K.; VÍTOVÁ, E.; BUŇKA, F.
Rok RIV
2014
Vydáno
20. 10. 2014
Místo
Ústav analytické chemie AV ČR, v. v. i.
ISBN
978-80-904959-2-0
Kniha
CECE 2014 11th International Interdisciplinary Meeting on Bioanalysis
Strany od
403
Strany do
406
Strany počet
4
BibTex
@inproceedings{BUT110811, author="Kateřina {Sůkalová} and Eva {Vítová} and František {Buňka}", title="The influence of storage on the sensory quality of processed cheese analogues", booktitle="CECE 2014 11th International Interdisciplinary Meeting on Bioanalysis ", year="2014", pages="403--406", address="Ústav analytické chemie AV ČR, v. v. i.", isbn="978-80-904959-2-0" }