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Statements

Subject Item
n2:RIV%2F70883521%3A28110%2F13%3A43869980%21RIV14-MZE-28110___
rdf:type
n5:Vysledek skos:Concept
dcterms:description
Summary: Twenty-two free amino acid (FAA) concentrations were observed during manufacture (7 days) and ripening period (42 days follow-up) of Olomoucké tvarůžky (PGI, smear acid cheese). During the ripening period, the amounts of volatile compounds and selected sensory attributes were also analysed. The free amino acids were determined by means of ion-exchange chromatography, and the volatile compounds were detected and identified using HS-SPME coupled with GC/MS method. The development of the individual FAA content positively correlated with the ripening period (r = 0.7734-0.9229; P < 0.01). Forty-six volatile compounds (14 alcohols; 10 esters; 7 ketones; 5 acids; 4 aldehydes; 3 sulphur compounds; 2 phenol compounds; and 1 terpene) were identified. Concentrations of several compounds increased (e.g. 3-methylbutanal, 2-butanol, 2-butanone; P < 0.05) or decreased (e.g. dimethyldisulphide, methanethiol, 2-phenylethylacetate, methylbutyric acid; P < 0.05) over cheese ageing. The results gave information about the development of sensory active substances and its precursors in Olomoucké tvarůžky during ripening. In conclusion, we found that free amino acid concentrations and sulphur compounds are positive with improved flavour. Summary: Twenty-two free amino acid (FAA) concentrations were observed during manufacture (7 days) and ripening period (42 days follow-up) of Olomoucké tvarůžky (PGI, smear acid cheese). During the ripening period, the amounts of volatile compounds and selected sensory attributes were also analysed. The free amino acids were determined by means of ion-exchange chromatography, and the volatile compounds were detected and identified using HS-SPME coupled with GC/MS method. The development of the individual FAA content positively correlated with the ripening period (r = 0.7734-0.9229; P < 0.01). Forty-six volatile compounds (14 alcohols; 10 esters; 7 ketones; 5 acids; 4 aldehydes; 3 sulphur compounds; 2 phenol compounds; and 1 terpene) were identified. Concentrations of several compounds increased (e.g. 3-methylbutanal, 2-butanol, 2-butanone; P < 0.05) or decreased (e.g. dimethyldisulphide, methanethiol, 2-phenylethylacetate, methylbutyric acid; P < 0.05) over cheese ageing. The results gave information about the development of sensory active substances and its precursors in Olomoucké tvarůžky during ripening. In conclusion, we found that free amino acid concentrations and sulphur compounds are positive with improved flavour.
dcterms:title
The development of free amino acids and volatile compounds in cheese 'Oloumoucké tvarůžky' (PGI) during ripening The development of free amino acids and volatile compounds in cheese 'Oloumoucké tvarůžky' (PGI) during ripening
skos:prefLabel
The development of free amino acids and volatile compounds in cheese 'Oloumoucké tvarůžky' (PGI) during ripening The development of free amino acids and volatile compounds in cheese 'Oloumoucké tvarůžky' (PGI) during ripening
skos:notation
RIV/70883521:28110/13:43869980!RIV14-MZE-28110___
n5:predkladatel
n6:orjk%3A28110
n3:aktivita
n15:S n15:P
n3:aktivity
P(QJ1210300), S
n3:cisloPeriodika
9
n3:dodaniDat
n16:2014
n3:domaciTvurceVysledku
n7:8172366 n7:8264945 n7:6731007 n7:8142815
n3:druhVysledku
n19:J
n3:duvernostUdaju
n13:S
n3:entitaPredkladatele
n20:predkladatel
n3:idSjednocenehoVysledku
69128
n3:idVysledku
RIV/70883521:28110/13:43869980
n3:jazykVysledku
n18:eng
n3:klicovaSlova
Free amino acids, Olomoucké tvarůžky, Ripening, Volatile compounds
n3:klicoveSlovo
n4:Ripening n4:Olomouck%C3%A9%20tvar%C5%AF%C5%BEky n4:Free%20amino%20acids n4:Volatile%20compounds
n3:kodStatuVydavatele
GB - Spojené království Velké Británie a Severního Irska
n3:kontrolniKodProRIV
[14A4530D2698]
n3:nazevZdroje
International Journal of Food Science and Technology
n3:obor
n11:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
6
n3:projekt
n9:QJ1210300
n3:rokUplatneniVysledku
n16:2013
n3:svazekPeriodika
48
n3:tvurceVysledku
Buňková, Leona Pachlová, Vendula Chromečková, Martina Barták, Petr Pospíšil, Pavel Buňka, František
n3:wos
000322960300014
s:issn
0950-5423
s:numberOfPages
9
n12:doi
10.1111/ijfs.12164
n14:organizacniJednotka
28110