Detail publikace

The impact of vegetable oil type on the sensory quality of processed cheese analogues

Originální název

The impact of vegetable oil type on the sensory quality of processed cheese analogues

Anglický název

The impact of vegetable oil type on the sensory quality of processed cheese analogues

Jazyk

en

Originální abstrakt

The aim of this work was to evaluate the influence of vegetable oils on the sensory quality of model samples of processed cheese analogues. Vegetable oils (grape seed, flaxseed, apricot, black currant) with a high content of biologically active substances were used for production of model samples. 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, pleasant and unpleasant taste) was then evaluated using profile test. The addition of vegetable oils significantly (P<0.05) influenced sensory properties of samples, especially flavour.

Anglický abstrakt

The aim of this work was to evaluate the influence of vegetable oils on the sensory quality of model samples of processed cheese analogues. Vegetable oils (grape seed, flaxseed, apricot, black currant) with a high content of biologically active substances were used for production of model samples. 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, pleasant and unpleasant taste) was then evaluated using profile test. The addition of vegetable oils significantly (P<0.05) influenced sensory properties of samples, especially flavour.

Dokumenty

BibTex


@misc{BUT111753,
  author="Kateřina {Sůkalová} and Eva {Vítová} and František {Buňka}",
  title="The impact of vegetable oil type on the sensory quality of processed cheese analogues",
  annote="The aim of this work was to evaluate the influence of vegetable oils on the sensory quality of model samples of processed cheese analogues. Vegetable oils (grape seed, flaxseed, apricot, black currant) with a high content of biologically active substances were used for production of model samples. 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, pleasant and unpleasant taste) was then evaluated using profile test. The addition of vegetable oils significantly (P<0.05) influenced sensory properties of samples, especially flavour.",
  booktitle="Studentská odborná konference Chemie je život 2014. Sborník abstraktů",
  chapter="111753",
  year="2014",
  month="december",
  pages="95--95",
  type="abstract"
}