Detail publikace

The impact of vegetable oil type 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

The aim of this work was to evaluate the influence of vegetable oils on the sensory quality of model samples of processed cheese analogues. Vegetable oils (grape seed, flaxseed, apricot, black currant) with a high content of biologically active substances were used for production of model samples. 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, pleasant and unpleasant taste) was then evaluated using profile test. The addition of vegetable oils significantly (P<0.05) influenced sensory properties of samples, especially flavour. The sensory evaluation of processed cheese analogues suggests that due to the worse overall sensory quality and the unpleasant oily, synthetic and stale off-flavour, grape and currant oil appears to be rather unsuitable for the production of processed cheese analogues, unlike apricot oil whose sensory quality is comparable to standard (classic processed) cheese containing only butter.

Klíčová slova

processed cheese analogues, flavour, sensory analysis

Autoři

SŮKALOVÁ, K.; VÍTOVÁ, E.; BUŇKA, F.

Rok RIV

2014

Vydáno

4. 12. 2014

ISBN

978-80-214-5078-3

Kniha

Studentská odborná konference Chemie je život 2014 Sborník příspěvků

Strany od

411

Strany do

415

Strany počet

BibTex

@inproceedings{BUT111749,
  author="Kateřina {Sůkalová} and Eva {Vítová} and František {Buňka}",
  title="The impact of vegetable oil type on the sensory quality of processed cheese analogues",
  booktitle="Studentská odborná konference Chemie je život 2014
Sborník příspěvků",
  year="2014",
  pages="411--415",
  isbn="978-80-214-5078-3"
}