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The Influence of Storage on the Sensory Quality of Processed Cheese Analogues

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dc.title The Influence of Storage on the Sensory Quality of Processed Cheese Analogues en
dc.contributor.author Sůkalová, Kateřina
dc.contributor.author Vítová, Eva
dc.contributor.author Buňka, František
dc.relation.ispartof CECE 2014: 11th International Interdisciplinary Meeting on Bioanalysis
dc.identifier.isbn 978-80-904959-2-0
dc.date.issued 2014
dc.citation.spage 403
dc.citation.epage 406
dc.event.title 11th International Interdisciplinary Meeting on Bioanalysis
dc.event.location Brno
utb.event.state-en Czech Republic
utb.event.state-cs Česká republika
dc.event.sdate 2014-10-20
dc.event.edate 2014-10-22
dc.type conferenceObject
dc.language.iso en
dc.publisher Institute Analytical Chemistry AV ČR, v.v.i. (IAC)
dc.description.abstract Flavour of four types of processed cheese analogues with different vegetable fats (apricot, flaxseed, grape, black currant) was evaluated during 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. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1005104
utb.identifier.obdid 43873580
utb.identifier.wok 000354547400130
utb.source d-wok
dc.date.accessioned 2015-06-16T08:33:54Z
dc.date.available 2015-06-16T08:33:54Z
utb.contributor.internalauthor Buňka, František
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