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Identification of volatile aroma compounds in processed cheese analogues based on different types of fat

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dc.title Identification of volatile aroma compounds in processed cheese analogues based on different types of fat en
dc.contributor.author Vítová, Eva
dc.contributor.author Loupancová, Blanka
dc.contributor.author Sklenářová, Kateřina
dc.contributor.author Divišová, Radka
dc.contributor.author Buňka, František
dc.relation.ispartof Chemical Papers
dc.identifier.issn 0366-6352 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2012
utb.relation.volume 66
utb.relation.issue 10
dc.citation.spage 907
dc.citation.epage 913
dc.event.title 5th Meeting on Chemistry and Life
dc.event.location Brno
utb.event.state-en Czech Republic
utb.event.state-cs Česká republika
dc.event.sdate 2011-09-14
dc.event.edate 2011-09-16
dc.type article
dc.type conferenceObject
dc.language.iso en
dc.publisher Versita en
dc.identifier.doi 10.2478/s11696-012-0181-z
dc.relation.uri https://link.springer.com/article/10.2478%2Fs11696-012-0181-z
dc.subject cheese analogues en
dc.subject fat en
dc.subject aroma compounds en
dc.subject solid-phase micro-extraction en
dc.subject GC-FID en
dc.subject GC-MS en
dc.description.abstract The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butter, butter oil, coconut oil, palm oil, and sunflower oil). In total, 31 organic compounds belonging to five chemical groups were identified, with the alcohols and fatty acids quantitatively predominant. The contents of the aroma compounds (the so-called aroma profiles) of the analogues and corresponding fats used as raw materials were compared. Significant differences (p < 0.05) were found between samples. The highest total content of aroma compounds was found in coconut oil analogue ((547.30 +/- 9.82) mg kg(-1)), the lowest in palm oil analogue ((372.01 +/- 16.16) mg kg(-1)). The concentrations of aroma compounds in fats were substantially lower (p < 0.05) than in analogues. Hence, the largest number of aroma analogues came from Edam cheese used for production as a protein source. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1002913
utb.identifier.rivid RIV/70883521:28110/12:43868135!RIV13-MSM-28110___
utb.identifier.obdid 43868228
utb.identifier.scopus 2-s2.0-84880734331
utb.identifier.wok 000306333200003
utb.source j-wok
dc.date.accessioned 2012-08-14T08:21:31Z
dc.date.available 2012-08-14T08:21:31Z
utb.contributor.internalauthor Buňka, František
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