Detail publikačního výsledku
The impact of vegetable oil type on the sensory quality of processed cheese analogues
SŮKALOVÁ, K.; VÍTOVÁ, E.; BUŇKA, F.
Original Title
The impact of vegetable oil type on the sensory quality of processed cheese analogues
English Title
The impact of vegetable oil type on the sensory quality of processed cheese analogues
Type
Abstract
Original Abstract
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.
English abstract
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.
Keywords
processed cheese analogues, flavour, sensory analysis
Key words in English
processed cheese analogues, flavour, sensory analysis
Authors
SŮKALOVÁ, K.; VÍTOVÁ, E.; BUŇKA, F.
Released
04.12.2014
ISBN
978-80-214-5077-6
Book
Studentská odborná konference Chemie je život 2014. Sborník abstraktů
Pages from
95
Pages to
95
Pages count
1
Full text in the Digital Library
BibTex
@misc{BUT111753,
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 abstraktů",
year="2014",
pages="95--95",
isbn="978-80-214-5077-6",
note="Abstract"
}