Detail publikačního výsledku
Comparison of sensory quality of model Swiss cheese with commercially obtained corresponding product
VÍTOVÁ, E.; SŮKALOVÁ, K.; MAHDALOVÁ, M.; BUTOROVÁ, L.; MUSILOVÁ, L.; PECINOVÁ, E.
Original Title
Comparison of sensory quality of model Swiss cheese with commercially obtained corresponding product
English Title
Comparison of sensory quality of model Swiss cheese with commercially obtained corresponding product
Type
Peer-reviewed article not indexed in WoS or Scopus
Original Abstract
The model samples of Swiss cheese were produced in pilot plant using standard technology procedure; fresh milk in “bio” quality was used as a basic raw material. The sensory quality of model samples was compared with standard Swiss cheese purchased on the Czech market. Five main sensory attributes (appearance, colour, odour, flavour and texture) were evaluated using five point ordinal hedonic scale (1- excellent to 5 - unsatisfactory). Paired comparison test (ISO 5495:2005) was used to investigate preference of assessors/consumers. The sensory analyses were carried out in a sensory laboratory (ISO 8589:2008). Twenty-three assessors were selected from students of the faculty and used for evaluation of the samples. The significant differences (P < 0.05) in odour, flavour and texture were found between samples. Odour and flavour of model samples were quite strong and piquant, which is probably the reason why they were less preferred by conservative Czech consumers/assessors, however, prospectively they could be offered at the Czech market as a new nontraditional cheese product.
English abstract
The model samples of Swiss cheese were produced in pilot plant using standard technology procedure; fresh milk in “bio” quality was used as a basic raw material. The sensory quality of model samples was compared with standard Swiss cheese purchased on the Czech market. Five main sensory attributes (appearance, colour, odour, flavour and texture) were evaluated using five point ordinal hedonic scale (1- excellent to 5 - unsatisfactory). Paired comparison test (ISO 5495:2005) was used to investigate preference of assessors/consumers. The sensory analyses were carried out in a sensory laboratory (ISO 8589:2008). Twenty-three assessors were selected from students of the faculty and used for evaluation of the samples. The significant differences (P < 0.05) in odour, flavour and texture were found between samples. Odour and flavour of model samples were quite strong and piquant, which is probably the reason why they were less preferred by conservative Czech consumers/assessors, however, prospectively they could be offered at the Czech market as a new nontraditional cheese product.
Keywords
Swiss cheese, sensory quality, sensory analysis
Key words in English
Swiss cheese, sensory quality, sensory analysis
Authors
VÍTOVÁ, E.; SŮKALOVÁ, K.; MAHDALOVÁ, M.; BUTOROVÁ, L.; MUSILOVÁ, L.; PECINOVÁ, E.
RIV year
2016
Released
10.12.2015
Publisher
ČSCH
Location
Praha
Book
Czech Chemical Society Symposium Series,
ISBN
2336-7210
Periodical
Czech Chemical Society Symposium Series
Volume
13
Number
2
State
Czech Republic
Pages from
152
Pages to
154
Pages count
3
Full text in the Digital Library
BibTex
@article{BUT120989,
author="Eva {Vítová} and Kateřina {Sůkalová} and Martina {Mahdalová} and Lenka {Burdějová} and Lenka {Musilová} and Ester {Pecinová}",
title="Comparison of sensory quality of model Swiss cheese with commercially obtained corresponding product",
journal="Czech Chemical Society Symposium Series",
year="2015",
volume="13",
number="2",
pages="152--154",
issn="2336-7210"
}