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The development of free amino acids and volatile compounds in cheese 'Oloumoucké tvarůžky' (PGI) during ripening

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dc.title The development of free amino acids and volatile compounds in cheese 'Oloumoucké tvarůžky' (PGI) during ripening en
dc.contributor.author Pachlová, Vendula
dc.contributor.author Buňka, František
dc.contributor.author Chromečková, Martina
dc.contributor.author Buňková, Leona
dc.contributor.author Barták, Petr
dc.contributor.author Pospíšil, Pavel
dc.relation.ispartof International Journal of Food Science and Technology
dc.identifier.issn 0950-5423 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2013
utb.relation.volume 48
utb.relation.issue 9
dc.citation.spage 1868
dc.citation.epage 1876
dc.type article
dc.language.iso en
dc.publisher Wiley-Blackwell Publishing Ltd. en
dc.identifier.doi 10.1111/ijfs.12164
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12164/abstract
dc.subject Free amino acids en
dc.subject Olomoucké tvarůžky en
dc.subject Ripening en
dc.subject Volatile compounds en
dc.description.abstract Summary: Twenty-two free amino acid (FAA) concentrations were observed during manufacture (7 days) and ripening period (42 days follow-up) of Olomoucké tvarůžky (PGI, smear acid cheese). During the ripening period, the amounts of volatile compounds and selected sensory attributes were also analysed. The free amino acids were determined by means of ion-exchange chromatography, and the volatile compounds were detected and identified using HS-SPME coupled with GC/MS method. The development of the individual FAA content positively correlated with the ripening period (r = 0.7734-0.9229; P < 0.01). Forty-six volatile compounds (14 alcohols; 10 esters; 7 ketones; 5 acids; 4 aldehydes; 3 sulphur compounds; 2 phenol compounds; and 1 terpene) were identified. Concentrations of several compounds increased (e.g. 3-methylbutanal, 2-butanol, 2-butanone; P < 0.05) or decreased (e.g. dimethyldisulphide, methanethiol, 2-phenylethylacetate, methylbutyric acid; P < 0.05) over cheese ageing. The results gave information about the development of sensory active substances and its precursors in Olomoucké tvarůžky during ripening. In conclusion, we found that free amino acid concentrations and sulphur compounds are positive with improved flavour. © 2013 Institute of Food Science and Technology. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003459
utb.identifier.obdid 43870191
utb.identifier.scopus 2-s2.0-84881609474
utb.identifier.wok 000322960300014
utb.source d-wok
dc.date.accessioned 2013-08-30T21:55:31Z
dc.date.available 2013-08-30T21:55:31Z
utb.contributor.internalauthor Pachlová, Vendula
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Chromečková, Martina
utb.contributor.internalauthor Buňková, Leona
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