Publication 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

conference paper

Language

en

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

RIV year

2014

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",
  annote="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.",
  booktitle="CECE 2014
11th International Interdisciplinary Meeting on Bioanalysis
",
  chapter="110811",
  howpublished="online",
  year="2014",
  month="october",
  pages="403--406",
  type="conference paper"
}