Detail publikace

The influence of storage on the sensory quality of processed cheese analogues

SŮKALOVÁ, K. VÍTOVÁ, E. BUŇKA, F.

Originální název

Typ

článek ve sborníku ve WoS nebo Scopus

Jazyk

angličtina

Originální abstrakt

Flavour of four types of processed cheese analogues with different vegetable fats (apricot, flaxseed, grape, black currant) was evaluated during for several months of storage using sensory evaluation. The influence of fat used on flavour and overall sensory quality of samples was also followed. The seven-point hedonic scale was used for sensory evaluation of appearance and colour, gloss, texture and taste and aroma (flavour) of samples. The intensity of selected descriptors expressing off-flavour (e.g. sour, oily, bitter, salty, cheesy and others) was then evaluated using profile test.

Klíčová slova

cheese analogue, aroma

Autoři

SŮKALOVÁ, K.; VÍTOVÁ, E.; BUŇKA, F.

Rok RIV

2014

Vydáno

20. 10. 2014

Místo

Ústav analytické chemie AV ČR, v. v. i.

ISBN

978-80-904959-2-0

Kniha

CECE 2014 11th International Interdisciplinary Meeting on Bioanalysis

Strany od

403

Strany do

406

Strany počet

BibTex

@inproceedings{BUT110811,
  author="Kateřina {Sůkalová} and Eva {Vítová} and František {Buňka}",
  title="The influence of storage on the sensory quality of processed cheese analogues",
  booktitle="CECE 2014
11th International Interdisciplinary Meeting on Bioanalysis
",
  year="2014",
  pages="403--406",
  address="Ústav analytické chemie AV ČR, v. v. i.",
  isbn="978-80-904959-2-0"
}