Publication detail

Processed Cheese Flavor and Flavor Compounds: A Review.

VÍTOVÁ, E.

Original Title

Processed Cheese Flavor and Flavor Compounds: A Review.

Type

book chapter

Language

English

Original Abstract

Processed cheese is cheese-based food produced by blending and melting one or more natural cheeses, emulsifying salts and other optional ingredients into a smooth homogeneous blend. Good quality processed cheese should have typical flavour, shiny surface, homogeneous and smooth structure and uniform colour. Among these sensory attributes flavor plays a substantial role. This paper review and discuss current knowledge of processed cheese aroma and flavour including the possibilities of sensory evaluation and instrumental methods suitable for assessment of cheese flavour compounds.

Keywords

Processed cheese, flavor, flavor compounds

Authors

VÍTOVÁ, E.

RIV year

2013

Released

19. 10. 2013

Publisher

Hauppauge, New York: Nova Science Publishers, Inc.

Location

Hauppauge, New York

ISBN

978-1-62618-966-9

Book

Handbook on Cheese: Production, Chemistry and Sensory Properties.

Edition

Hauppauge, New York: Nova Science Publishers, Inc.

Edition number

1

Pages from

285

Pages to

312

Pages count

27

BibTex

@inbook{BUT99597,
  author="Eva {Vítová}",
  title="Processed Cheese Flavor and Flavor Compounds: A Review.",
  booktitle="Handbook on Cheese: Production, Chemistry and Sensory Properties.",
  year="2013",
  publisher="Hauppauge, New York: Nova Science Publishers, Inc.",
  address="Hauppauge, New York",
  series="Hauppauge, New York: Nova Science Publishers, Inc.",
  edition="1",
  pages="285--312",
  isbn="978-1-62618-966-9"
}