About: Filbertone as the Marker for the Assessment of Hazelnut Spread Quality

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About: Filbertone as the Marker for the Assessment of Hazelnut Spread Quality 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	A method was proposed for the authenticity evaluation of the hazelnut based products, in which the hazelnut paste content is the principle qualitative parameter. The procedure is based on the determination of filbertone ((E)-5-methylhept- 2-en-4-one), the natural, unique, and characteristic aroma component of the hazelnuts, using SPME-GC/MS. Based on the filbertone concentration it is possible to determine hazelnut paste content in hazelnut spreads. A method was proposed for the authenticity evaluation of the hazelnut based products, in which the hazelnut paste content is the principle qualitative parameter. The procedure is based on the determination of filbertone ((E)-5-methylhept- 2-en-4-one), the natural, unique, and characteristic aroma component of the hazelnuts, using SPME-GC/MS. Based on the filbertone concentration it is possible to determine hazelnut paste content in hazelnut spreads. (en)
Title	Filbertone as the Marker for the Assessment of Hazelnut Spread Quality Filbertone as the Marker for the Assessment of Hazelnut Spread Quality (en)
skos:prefLabel	Filbertone as the Marker for the Assessment of Hazelnut Spread Quality Filbertone as the Marker for the Assessment of Hazelnut Spread Quality (en)
skos:notation	RIV/60461373:22330/13:43896534!RIV14-MZE-22330___
http://linked.open...avai/predkladatel	Fakulta potravinářské a biochemické technologie
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(QI91B283), Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Voldřich, Michal Čížková, Helena Rajchl, Aleš Šnebergrová, Jitka
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	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	74953
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/13:43896534
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	allergens; quality; authenticity; volatile components; 5-methylhept-2-en-4-one; Corylus avellana L. (en)
http://linked.open.../riv/klicoveSlovo	volatile components authenticity allergens quality 5-methylhept-2-en-4-one Corylus avellana L.
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[3F614BFA3E46]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Methods and parameters for evaluation of foodstuffs and food raw materials authenticity.
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	31
http://linked.open...iv/tvurceVysledku	Voldřich, Michal Rajchl, Aleš Čížková, Helena Šnebergrová, Jitka
http://linked.open...ain/vavai/riv/wos	000315179500012
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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