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SŮKALOVÁ, K. VÍTOVÁ, E. BUŇKA, F.
Originální název
The impact of vegetable oil type on the sensory quality of processed cheese analogues
Typ
článek ve sborníku ve WoS nebo Scopus
Jazyk
angličtina
Originální abstrakt
The aim of this work was to evaluate the influence of vegetable oils on the sensory quality of model samples of processed cheese analogues. Vegetable oils (grape seed, flaxseed, apricot, black currant) with a high content of biologically active substances were used for production of model samples. 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, pleasant and unpleasant taste) was then evaluated using profile test. The addition of vegetable oils significantly (P<0.05) influenced sensory properties of samples, especially flavour. The sensory evaluation of processed cheese analogues suggests that due to the worse overall sensory quality and the unpleasant oily, synthetic and stale off-flavour, grape and currant oil appears to be rather unsuitable for the production of processed cheese analogues, unlike apricot oil whose sensory quality is comparable to standard (classic processed) cheese containing only butter.
Klíčová slova
processed cheese analogues, flavour, sensory analysis
Autoři
SŮKALOVÁ, K.; VÍTOVÁ, E.; BUŇKA, F.
Rok RIV
2014
Vydáno
4. 12. 2014
ISBN
978-80-214-5078-3
Kniha
Studentská odborná konference Chemie je život 2014 Sborník příspěvků
Strany od
411
Strany do
415
Strany počet
5
BibTex
@inproceedings{BUT111749, author="Kateřina {Sůkalová} and Eva {Vítová} and František {Buňka}", title="The impact of vegetable oil type on the sensory quality of processed cheese analogues", booktitle="Studentská odborná konference Chemie je život 2014 Sborník příspěvků", year="2014", pages="411--415", isbn="978-80-214-5078-3" }