About: Identification of volatile aroma compounds in processed cheese analogues based on different types of fat

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butter, butter oil, coconut oil, palm oil, and sunflower oil). In total, 31 organic compounds belonging to five chemical groups were identified, with the alcohols and fatty acids quantitatively predominant. The contents of the aroma compounds (the so-called aroma profiles) of the analogues and corresponding fats used as raw materials were compared. Significant differences (p < 0.05) were found between samples. The highest total content of aroma compounds was found in coconut oil analogue ((547.30 +/- 9.82) mg kg(-1)), the lowest in palm oil analogue ((372.01 +/- 16.16) mg kg(-1)). The concentrations of aroma compounds in fats were substantially lower (p < 0.05) than in analogues. Hence, the largest number of aroma analogues came from Edam cheese used for production as a protein source. The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butter, butter oil, coconut oil, palm oil, and sunflower oil). In total, 31 organic compounds belonging to five chemical groups were identified, with the alcohols and fatty acids quantitatively predominant. The contents of the aroma compounds (the so-called aroma profiles) of the analogues and corresponding fats used as raw materials were compared. Significant differences (p < 0.05) were found between samples. The highest total content of aroma compounds was found in coconut oil analogue ((547.30 +/- 9.82) mg kg(-1)), the lowest in palm oil analogue ((372.01 +/- 16.16) mg kg(-1)). The concentrations of aroma compounds in fats were substantially lower (p < 0.05) than in analogues. Hence, the largest number of aroma analogues came from Edam cheese used for production as a protein source. (en)
Title	Identification of volatile aroma compounds in processed cheese analogues based on different types of fat Identification of volatile aroma compounds in processed cheese analogues based on different types of fat (en)
skos:prefLabel	Identification of volatile aroma compounds in processed cheese analogues based on different types of fat Identification of volatile aroma compounds in processed cheese analogues based on different types of fat (en)
skos:notation	RIV/70883521:28110/12:43868135!RIV13-MSM-28110___
http://linked.open...avai/predkladatel	Fakulta technologická
http://linked.open...avai/riv/aktivita	S V Z
http://linked.open...avai/riv/aktivity	S, V, Z(MSM0021630501)
http://linked.open...iv/cisloPeriodika	10
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Buňka, František
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	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	140347
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/12:43868135
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	GC-MS; GC-FID; solid-phase micro-extraction; aroma compounds; fat; cheese analogues (en)
http://linked.open.../riv/klicoveSlovo	cheese analogues GC-FID GC-MS aroma compounds fat solid-phase micro-extraction
http://linked.open...odStatuVydavatele	PL - Polská republika
http://linked.open...ontrolniKodProRIV	[CF06CD408BB0]
http://linked.open...i/riv/nazevZdroje	Chemical Papers
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	66
http://linked.open...iv/tvurceVysledku	Buňka, František Divišová, Radka Loupancová, Blanka Sklenářová, Kateřina Vítová, Eva
http://linked.open...ain/vavai/riv/wos	000306333200003
http://linked.open...n/vavai/riv/zamer	Multifunkční heterogenní materiály na bázi syntetických polymerů a biopolymerů
issn	0366-6352
number of pages	7 (xsd:int)
http://bibframe.org/vocab/doi	10.2478/s11696-012-0181-z
http://localhost/t...ganizacniJednotka	28110
is http://linked.open...avai/riv/vysledek of	Identification of volatile aroma compounds in processed cheese analogues based on different types of fat

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