Relationship between volatile compounds content and sensory attributes of sterilized processed cheese.

Relationship between volatile compounds content and sensory attributes of sterilized processed cheese.

Abstract

The processed cheeses were analyzed in this work, the part of them was sterilized. Cheeses were stored at various temperatures (cold, laboratory and elevated), sterilized cheeses for 2 years, non sterilized for 1 year. During storage, the samples for chemical (assessment of fatty acids and aroma compounds) and sensory (paired preference test, ranking test and evaluation using scale) analyses were taken at regular intervals. The influence of sterilization heating and for another the influence of storage conditions on mentioned parameters were investigated. Non sterilized processed cheese kept their very good quality during all the declared durability (4 months), however, then the significant worsening of most sensory properties was observed. In consequence of sterilization heating the changes of cheese colour and texture were observed, confirmed by both sensory and instrumental assessment. The impairment of taste and aroma was also found. These changes are obvious immediately after production and differences were observed during all the durability.

The processed cheeses were analyzed in this work, the part of them was sterilized. Cheeses were stored at various temperatures (cold, laboratory and elevated), sterilized cheeses for 2 years, non sterilized for 1 year. During storage, the samples for chemical (assessment of fatty acids and aroma compounds) and sensory (paired preference test, ranking test and evaluation using scale) analyses were taken at regular intervals. The influence of sterilization heating and for another the influence of storage conditions on mentioned parameters were investigated. Non sterilized processed cheese kept their very good quality during all the declared durability (4 months), however, then the significant worsening of most sensory properties was observed. In consequence of sterilization heating the changes of cheese colour and texture were observed, confirmed by both sensory and instrumental assessment. The impairment of taste and aroma was also found. These changes are obvious immediately after production and differences were observed during all the durability.

sterilized processed cheese, flavour, aroma active compounds, SPME, GC, sensory analysis

sterilized processed cheese, flavour, aroma active compounds, SPME, GC, sensory analysis

VÍTOVÁ, E.; LOUPANCOVÁ, B.; DIVIŠOVÁ, R.; SKLENÁŘOVÁ, K.; FIŠERA, M.

2012

17.08.2011

ČSCH

Brno

0009-2770

CHEMICKE LISTY

105

18

Czech Republic

s1032

s1032

1