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VÍTOVÁ, E. ZEMANOVÁ, J. BEZDĚKOVÁ, Š. JASCHKOVÁ, K. BŘEZINA, P.
Originální název
Application of SPME in cheese analysis
Typ
článek ve sborníku ve WoS nebo Scopus
Jazyk
angličtina
Originální abstrakt
The flavour of cheeses is derived from the balance of odourants and tastants released during their consumption, but the identity, and balance, of these flavour-inducing compounds is still unknown for most cheeses. This can be attributed to the complexity of cheese composition and its analysis, of the processes occurring during consumption and the variations of human perception and expression of flavours. This work discusses factors which determine sensory assessment of cheese flavour components, and of whole cheese, identification of odour active compounds and determination of their relative importance.
Klíčová slova
SPME, cheese
Autoři
VÍTOVÁ, E.; ZEMANOVÁ, J.; BEZDĚKOVÁ, Š.; JASCHKOVÁ, K.; BŘEZINA, P.
Rok RIV
2003
Vydáno
5. 11. 2003
Místo
Praha
ISBN
80-7080-528-5
Kniha
Book of Abstracts "Recent advances in food analysis"
Edice
4
Číslo edice
Strany od
100
Strany do
101
Strany počet
1
BibTex
@inproceedings{BUT8403, author="Eva {Vítová} and Jana {Zemanová} and Šárka {Bezděková} and Kristýna {Jaschková} and Pavel {Březina}", title="Application of SPME in cheese analysis", booktitle="Book of Abstracts {"}Recent advances in food analysis{"}", year="2003", series="4", number="4", pages="100--101", address="Praha", isbn="80-7080-528-5" }