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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F13%3A43896534%21RIV14-MZE-22330___
rdf:type
skos:Concept n16:Vysledek
dcterms: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.
dcterms:title
Filbertone as the Marker for the Assessment of Hazelnut Spread Quality Filbertone as the Marker for the Assessment of Hazelnut Spread Quality
skos:prefLabel
Filbertone as the Marker for the Assessment of Hazelnut Spread Quality Filbertone as the Marker for the Assessment of Hazelnut Spread Quality
skos:notation
RIV/60461373:22330/13:43896534!RIV14-MZE-22330___
n16:predkladatel
n17:orjk%3A22330
n4:aktivita
n7:P n7:Z
n4:aktivity
P(QI91B283), Z(MSM6046137305)
n4:cisloPeriodika
1
n4:dodaniDat
n13:2014
n4:domaciTvurceVysledku
n14:4003594 n14:3457893 n14:5625122 n14:8616523
n4:druhVysledku
n8:J
n4:duvernostUdaju
n9:S
n4:entitaPredkladatele
n12:predkladatel
n4:idSjednocenehoVysledku
74953
n4:idVysledku
RIV/60461373:22330/13:43896534
n4:jazykVysledku
n18:eng
n4:klicovaSlova
allergens; quality; authenticity; volatile components; 5-methylhept-2-en-4-one; Corylus avellana L.
n4:klicoveSlovo
n5:allergens n5:5-methylhept-2-en-4-one n5:volatile%20components n5:quality n5:authenticity n5:Corylus%20avellana%20L.
n4:kodStatuVydavatele
CZ - Česká republika
n4:kontrolniKodProRIV
[3F614BFA3E46]
n4:nazevZdroje
Czech Journal of Food Sciences
n4:obor
n6:GM
n4:pocetDomacichTvurcuVysledku
4
n4:pocetTvurcuVysledku
4
n4:projekt
n20:QI91B283
n4:rokUplatneniVysledku
n13:2013
n4:svazekPeriodika
31
n4:tvurceVysledku
Rajchl, Aleš Čížková, Helena Voldřich, Michal Šnebergrová, Jitka
n4:wos
000315179500012
n4:zamer
n10:MSM6046137305
s:issn
1212-1800
s:numberOfPages
7
n19:organizacniJednotka
22330