Detail publikačního výsledku
Application of SPME in cheese analysis
VÍTOVÁ, E.; ZEMANOVÁ, J.; BEZDĚKOVÁ, Š.; JASCHKOVÁ, K.; BŘEZINA, P.
Original Title
Application of SPME in cheese analysis
English Title
Application of SPME in cheese analysis
Type
Paper in proceedings (conference paper)
Original Abstract
The flavour of cheeses is derived from the balance of odourants and tastants released during their consumption, but the identity, and balance, of these flavour-inducing compounds is still unknown for most cheeses. This can be attributed to the complexity of cheese composition and its analysis, of the processes occurring during consumption and the variations of human perception and expression of flavours. This work discusses factors which determine sensory assessment of cheese flavour components, and of whole cheese, identification of odour active compounds and determination of their relative importance.
English abstract
The flavour of cheeses is derived from the balance of odourants and tastants released during their consumption, but the identity, and balance, of these flavour-inducing compounds is still unknown for most cheeses. This can be attributed to the complexity of cheese composition and its analysis, of the processes occurring during consumption and the variations of human perception and expression of flavours. This work discusses factors which determine sensory assessment of cheese flavour components, and of whole cheese, identification of odour active compounds and determination of their relative importance.
Keywords
SPME, cheese
Key words in English
SPME, cheese
Authors
VÍTOVÁ, E.; ZEMANOVÁ, J.; BEZDĚKOVÁ, Š.; JASCHKOVÁ, K.; BŘEZINA, P.
RIV year
2011
Released
05.11.2003
Location
Praha
ISBN
80-7080-528-5
Book
Book of Abstracts "Recent advances in food analysis"
Edition
4
Pages from
100
Pages to
101
Pages count
1
Full text in the Digital Library
BibTex
@inproceedings{BUT8403,
author="Eva {Vítová} and Jana {Zemanová} and Šárka {Bezděková} and Kristýna {Jaschková} and Pavel {Březina}",
title="Application of SPME in cheese analysis",
booktitle="Book of Abstracts {"}Recent advances in food analysis{"}",
year="2003",
series="4",
number="4",
pages="100--101",
address="Praha",
isbn="80-7080-528-5"
}