Publication result detail
The influence of storage on the sensory quality of processed cheese analogues
SŮKALOVÁ, K.; VÍTOVÁ, E.; BUŇKA, F.
Original Title
The influence of storage on the sensory quality of processed cheese analogues
English Title
The influence of storage on the sensory quality of processed cheese analogues
Type
Paper in proceedings (conference paper)
Original Abstract
Flavour of four types of processed cheese analogues with different vegetable fats (apricot, flaxseed, grape, black currant) was evaluated during for several months of storage using sensory evaluation. The influence of fat used on flavour and overall sensory quality of samples was also followed. 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 and others) was then evaluated using profile test.
English abstract
Flavour of four types of processed cheese analogues with different vegetable fats (apricot, flaxseed, grape, black currant) was evaluated during for several months of storage using sensory evaluation. The influence of fat used on flavour and overall sensory quality of samples was also followed. 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 and others) was then evaluated using profile test.
Keywords
cheese analogue, aroma
Key words in English
cheese analogue, aroma
Authors
SŮKALOVÁ, K.; VÍTOVÁ, E.; BUŇKA, F.
RIV year
2015
Released
20.10.2014
Location
Ústav analytické chemie AV ČR, v. v. i.
ISBN
978-80-904959-2-0
Book
CECE 2014 11th International Interdisciplinary Meeting on Bioanalysis
Pages from
403
Pages to
406
Pages count
4
BibTex
@inproceedings{BUT110811,
author="Kateřina {Sůkalová} and Eva {Vítová} and František {Buňka}",
title="The influence of storage on the sensory quality of processed cheese analogues",
booktitle="CECE 2014
11th International Interdisciplinary Meeting on Bioanalysis
",
year="2014",
pages="403--406",
address="Ústav analytické chemie AV ČR, v. v. i.",
isbn="978-80-904959-2-0"
}