"Houbov\u00E9 aroma v taven\u00FDch s\u00FDrech"@cs . "RIV/60461373:22330/07:00019172" . . "[82625067A689]" . "Praha" . "processed cheese; mushroom flavour; GC-MS; SPME"@en . . "Mushroom flavour in processed cheese"@en . "Pudil, Franti\u0161ek" . "RIV/60461373:22330/07:00019172!RIV08-MSM-22330___" . "Janda, V\u00E1clav" . "V\u00FDsledky p\u0159ehl\u00EDdek a sborn\u00EDk p\u0159edn\u00E1\u0161ek semin\u00E1\u0159e Ml\u00E9ko a s\u00FDry 2007, 11. ro\u010Dn\u00EDk celost\u00E1tn\u00ED p\u0159ehl\u00EDdky s\u00FDr\u016F 2007 a semin\u00E1\u0159 Ml\u00E9ko a s\u00FDry 2007" . "Processed cheese flavouring is known to be one of the traditional ways of increasing product attractivity and distribution. Fresh (cultivated) mushrooms, dried mushrooms, mushroom flavour products or synthetic additives are suitable for mushroom flavour acquisition. Typical mushroom flavour of fresh sporocarps is caused by the %22mushroom alcohol%22 1-octen-3-ol. Volatile compounds of two samples, %22Taven\u00FD s\u00FDr se \u017Eampiony (processed cheese with champion mushrooms)%22 and %22Taven\u00FD s\u00FDr lah\u016Fdkov\u00FD rozt\u00EDrateln\u00FD (same cheese with no champion mushrooms)%22 (both Delvita, Czech republic), were thoroughly analyzed using GC/MS chromatography. Volatile compounds were isolated using SPME technique. Mushroom flavour in the sample of the processed cheese with champion mushrooms is caused by the presence of 1-octen-3-ol, which was apparently a part of a flavouring additive. Presence of other natural mushroom flavour components was not proved reliably."@en . "Vysok\u00E1 \u0161kola chemicko-technologick\u00E1 v Praze" . . "22330" . "Mushroom flavour in processed cheese"@en . "Ochucov\u00E1n\u00ED taven\u00FDch s\u00FDr\u016F pat\u0159\u00ED k tradi\u010Dn\u00EDm zp\u016Fsob\u016Fm zv\u00FD\u0161en\u00ED atraktivity v\u00FDrobku a roz\u0161\u00ED\u0159en\u00ED sortimentu. Pro z\u00EDsk\u00E1n\u00ED houbov\u00E9 p\u0159\u00EDchuti je mo\u017Eno vyu\u017E\u00EDt \u010Derstv\u00FDch (p\u011Bstovan\u00FDch) hub, su\u0161en\u00FDch hub, houbov\u00FDch ko\u0159en\u00EDc\u00EDch p\u0159\u00EDpravk\u016F nebo synthetick\u00FDch p\u0159\u00EDsad. Typick\u00E9 houbov\u00E9 aroma \u010Derstv\u00FDch hub zp\u016Fsobuje tzv. %22houbov\u00FD alkohol%22 1-okten-3-ol. Podrobn\u011B byly metodou GC-MS analyzov\u00E1ny t\u011Bkav\u00E9 l\u00E1tky ze vzork\u016F %22Taven\u00FD s\u00FDr se \u017Eampiony%22 a %22Taven\u00FD s\u00FDr lah\u016Fdkov\u00FD rozt\u00EDrateln\u00FD%22 (oba Delvita, \u010Cesk\u00E1 Republika). Pro izolaci t\u011Bkav\u00FDch l\u00E1tek byla vyu\u017Eita technika SPME. Houbov\u00E9 aroma vzorku taven\u00E9ho s\u00FDra se \u017Eampiony je zp\u016Fsobeno p\u0159\u00EDtomnost\u00ED 1-okten-3-olu, kter\u00FD byl z\u0159ejm\u011B sou\u010D\u00E1st\u00ED aromatiza\u010Dn\u00ED p\u0159\u00EDsady. Nebyla spolehliv\u011B prok\u00E1z\u00E1na p\u0159\u00EDtomnost dal\u0161\u00EDch komponent p\u0159\u00EDtomn\u00FDch v p\u0159\u00EDrodn\u00EDch houbov\u00FDch aromatech."@cs . "Z(MSM6046137305)" . . "5"^^ . "Uv\u00EDra, Roman" . "Houbov\u00E9 aroma v taven\u00FDch s\u00FDrech"@cs . "Ochucov\u00E1n\u00ED taven\u00FDch s\u00FDr\u016F pat\u0159\u00ED k tradi\u010Dn\u00EDm zp\u016Fsob\u016Fm zv\u00FD\u0161en\u00ED atraktivity v\u00FDrobku a roz\u0161\u00ED\u0159en\u00ED sortimentu. Pro z\u00EDsk\u00E1n\u00ED houbov\u00E9 p\u0159\u00EDchuti je mo\u017Eno vyu\u017E\u00EDt \u010Derstv\u00FDch (p\u011Bstovan\u00FDch) hub, su\u0161en\u00FDch hub, houbov\u00FDch ko\u0159en\u00EDc\u00EDch p\u0159\u00EDpravk\u016F nebo synthetick\u00FDch p\u0159\u00EDsad. Typick\u00E9 houbov\u00E9 aroma \u010Derstv\u00FDch hub zp\u016Fsobuje tzv. %22houbov\u00FD alkohol%22 1-okten-3-ol. Podrobn\u011B byly metodou GC-MS analyzov\u00E1ny t\u011Bkav\u00E9 l\u00E1tky ze vzork\u016F %22Taven\u00FD s\u00FDr se \u017Eampiony%22 a %22Taven\u00FD s\u00FDr lah\u016Fdkov\u00FD rozt\u00EDrateln\u00FD%22 (oba Delvita, \u010Cesk\u00E1 Republika). Pro izolaci t\u011Bkav\u00FDch l\u00E1tek byla vyu\u017Eita technika SPME. Houbov\u00E9 aroma vzorku taven\u00E9ho s\u00FDra se \u017Eampiony je zp\u016Fsobeno p\u0159\u00EDtomnost\u00ED 1-okten-3-olu, kter\u00FD byl z\u0159ejm\u011B sou\u010D\u00E1st\u00ED aromatiza\u010Dn\u00ED p\u0159\u00EDsady. Nebyla spolehliv\u011B prok\u00E1z\u00E1na p\u0159\u00EDtomnost dal\u0161\u00EDch komponent p\u0159\u00EDtomn\u00FDch v p\u0159\u00EDrodn\u00EDch houbov\u00FDch aromatech." . . . . . "978-80-7080-661-6" . "Houbov\u00E9 aroma v taven\u00FDch s\u00FDrech" . . "3"^^ . . . "2"^^ . . . "Houbov\u00E9 aroma v taven\u00FDch s\u00FDrech" . "216-220" . . "424803" . . . .