About: Relationship between volatile compounds content and sensory attributes of sterilized processed cheese.

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About: Relationship between volatile compounds content and sensory attributes of sterilized processed cheese. Goto Sponge NotDistinct Permalink

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 processed cheeses were analyzed in this work, the part of them was sterilized. Cheeses were stored at various temperatures (cold, laboratory and elevated), sterilized cheeses for 2 years, non sterilized for 1 year. During storage, the samples for chemical (assessment of fatty acids and aroma compounds) and sensory (paired preference test, ranking test and evaluation using scale) analyses were taken at regular intervals. The influence of sterilization heating and for another the influence of storage conditions on mentioned parameters were investigated. Non sterilized processed cheese kept their very good quality during all the declared durability (4 months), however, then the significant worsening of most sensory properties was observed. In consequence of sterilization heating the changes of cheese colour and texture were observed, confirmed by both sensory and instrumental assessment. The impairment of taste and aroma was also found. These changes are obvious immediately after production and d The processed cheeses were analyzed in this work, the part of them was sterilized. Cheeses were stored at various temperatures (cold, laboratory and elevated), sterilized cheeses for 2 years, non sterilized for 1 year. During storage, the samples for chemical (assessment of fatty acids and aroma compounds) and sensory (paired preference test, ranking test and evaluation using scale) analyses were taken at regular intervals. The influence of sterilization heating and for another the influence of storage conditions on mentioned parameters were investigated. Non sterilized processed cheese kept their very good quality during all the declared durability (4 months), however, then the significant worsening of most sensory properties was observed. In consequence of sterilization heating the changes of cheese colour and texture were observed, confirmed by both sensory and instrumental assessment. The impairment of taste and aroma was also found. These changes are obvious immediately after production and d (en)
Title	Relationship between volatile compounds content and sensory attributes of sterilized processed cheese. Relationship between volatile compounds content and sensory attributes of sterilized processed cheese. (en)
skos:prefLabel	Relationship between volatile compounds content and sensory attributes of sterilized processed cheese. Relationship between volatile compounds content and sensory attributes of sterilized processed cheese. (en)
skos:notation	RIV/00216305:26310/11:PU93861!RIV12-MSM-26310___
http://linked.open...avai/predkladatel	Fakulta chemická
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM0021630501)
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Divišová, Radka Vítová, Eva Loupancová, Blanka Sklenářová, Kateřina
http://linked.open.../riv/druhVysledku	O - Ostatní výsledky nezařaditelné do žádného z výše uvedených druhů výsledku
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	226420
http://linked.open...ai/riv/idVysledku	RIV/00216305:26310/11:PU93861
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	sterilized processed cheese, flavour, aroma active compounds, SPME, GC, sensory analysis (en)
http://linked.open.../riv/klicoveSlovo	aroma active compounds GC SPME flavour sensory analysis sterilized processed cheese
http://linked.open...ontrolniKodProRIV	[A37BF9253E8C]
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...iv/tvurceVysledku	Divišová, Radka Fišera, Miroslav Loupancová, Blanka Sklenářová, Kateřina Vítová, Eva
http://linked.open...n/vavai/riv/zamer	Multifunkční heterogenní materiály na bázi syntetických polymerů a biopolymerů
http://localhost/t...ganizacniJednotka	26310

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