About: The content of sensory active compounds and flavour of several types of yogurts

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this work was to identify and quantify several sensory active compounds in various types of yogurts using gas chromatography and simultaneously to judge their influence on flavour of yogurts using sensory analysis. In total 4 types of white and 10 types of flavoured yogurts (creamy and low-fat) with various flavourings, produced in Dairy Valašské Meziříčí, Ltd., were analysed. The highest content of sensory active compounds (P < 0.05) was found in strawberry yogurts, with high amount of ethyl butyrate. Excepting ethanol no significant differences (P < 0.05) were found between low-fat and creamy varieties. The total content of sensory active compounds in white yogurts was significantly (P < 0.05) lower than in flavoured fruit types. The highest content was in low-fat and lowest in white bio yoghurts. Flavour of yogurts was evaluated sensorially using scale and ranking test. All creamy yogurt varieties were evaluated as significantly (P < 0.05) more tasty than low-fat ones. Similarly The aim of this work was to identify and quantify several sensory active compounds in various types of yogurts using gas chromatography and simultaneously to judge their influence on flavour of yogurts using sensory analysis. In total 4 types of white and 10 types of flavoured yogurts (creamy and low-fat) with various flavourings, produced in Dairy Valašské Meziříčí, Ltd., were analysed. The highest content of sensory active compounds (P < 0.05) was found in strawberry yogurts, with high amount of ethyl butyrate. Excepting ethanol no significant differences (P < 0.05) were found between low-fat and creamy varieties. The total content of sensory active compounds in white yogurts was significantly (P < 0.05) lower than in flavoured fruit types. The highest content was in low-fat and lowest in white bio yoghurts. Flavour of yogurts was evaluated sensorially using scale and ranking test. All creamy yogurt varieties were evaluated as significantly (P < 0.05) more tasty than low-fat ones. Similarly (en)
Title	The content of sensory active compounds and flavour of several types of yogurts The content of sensory active compounds and flavour of several types of yogurts (en)
skos:prefLabel	The content of sensory active compounds and flavour of several types of yogurts The content of sensory active compounds and flavour of several types of yogurts (en)
skos:notation	RIV/00216305:26310/10:PU88461!RIV11-MSM-26310___
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM0021630501)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Zemanová, Jana Divišová, Radka Vítová, Eva Babák, Libor Hýsková, Eva
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoké učení technické v Brně / Fakulta chemická
http://linked.open...dnocenehoVysledku	251958
http://linked.open...ai/riv/idVysledku	RIV/00216305:26310/10:PU88461
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	yogurt, flavour, sensory active compounds, GC, SPME, sensory analysis (en)
http://linked.open.../riv/klicoveSlovo	GC SPME flavour sensory analysis yogurt sensory active compounds
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[7289C1360FC4]
http://linked.open...i/riv/nazevZdroje	Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	58
http://linked.open...iv/tvurceVysledku	Babák, Libor Divišová, Radka Vítová, Eva Zemanová, Jana Hýsková, Eva
http://linked.open...n/vavai/riv/zamer	Multifunkční heterogenní materiály na bázi syntetických polymerů a biopolymerů
issn	1211-8516
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	26310

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