Publication detail

Application of SPME in cheese analysis

VÍTOVÁ, E. ZEMANOVÁ, J. BEZDĚKOVÁ, Š. JASCHKOVÁ, K. BŘEZINA, P.

Original Title

Type

conference paper

Language

English

Original Abstract

The flavour of cheeses is derived from the balance of odourants and tastants released during their consumption, but the identity, and balance, of these flavour-inducing compounds is still unknown for most cheeses. This can be attributed to the complexity of cheese composition and its analysis, of the processes occurring during consumption and the variations of human perception and expression of flavours. This work discusses factors which determine sensory assessment of cheese flavour components, and of whole cheese, identification of odour active compounds and determination of their relative importance.

Keywords

SPME, cheese

Authors

VÍTOVÁ, E.; ZEMANOVÁ, J.; BEZDĚKOVÁ, Š.; JASCHKOVÁ, K.; BŘEZINA, P.

RIV year

2003

Released

5. 11. 2003

Location

Praha

ISBN

80-7080-528-5

Book

Book of Abstracts "Recent advances in food analysis"

Edition

Edition number

Pages from

100

Pages to

101

Pages count

BibTex

@inproceedings{BUT8403,
  author="Eva {Vítová} and Jana {Zemanová} and Šárka {Bezděková} and Kristýna {Jaschková} and Pavel {Březina}",
  title="Application of SPME in cheese analysis",
  booktitle="Book of Abstracts {"}Recent advances in food analysis{"}",
  year="2003",
  series="4",
  number="4",
  pages="100--101",
  address="Praha",
  isbn="80-7080-528-5"
}