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Description
  • 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.
  • 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. (en)
Title
  • The influence of storage on the sensory quality of processed cheese analogues
  • The influence of storage on the sensory quality of processed cheese analogues (en)
skos:prefLabel
  • The influence of storage on the sensory quality of processed cheese analogues
  • The influence of storage on the sensory quality of processed cheese analogues (en)
skos:notation
  • RIV/00216305:26310/14:PU111424!RIV15-MSM-26310___
http://linked.open...avai/riv/aktivita
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  • 21619
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  • RIV/00216305:26310/14:PU111424
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  • cheese analogue, aroma (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [89A614388292]
http://linked.open...v/mistoKonaniAkce
  • Brno
http://linked.open...i/riv/mistoVydani
  • Ústav analytické chemie AV ČR, v. v. i.
http://linked.open...i/riv/nazevZdroje
  • CECE 2014 11th International Interdisciplinary Meeting on Bioanalysis
http://linked.open...in/vavai/riv/obor
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http://linked.open...UplatneniVysledku
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  • Buňka, František
  • Vítová, Eva
  • Sůkalová, Kateřina
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
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  • Neuveden
https://schema.org/isbn
  • 978-80-904959-2-0
http://localhost/t...ganizacniJednotka
  • 26310
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