Detail publikace

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

Originální název

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

Anglický název

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

Jazyk

en

Originální abstrakt

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 were found between samples. The highest total content of aroma compounds was found in coconut oil analogue, the lowest in palm oil analogue. The concentrations of aroma compounds in fats were substantially lowerthan in analogues. Hence, the largest number of aroma analogues came from Edam cheese used for production as a protein source.

Anglický abstrakt

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 were found between samples. The highest total content of aroma compounds was found in coconut oil analogue, the lowest in palm oil analogue. The concentrations of aroma compounds in fats were substantially lowerthan in analogues. Hence, the largest number of aroma analogues came from Edam cheese used for production as a protein source.

Dokumenty

BibTex


@article{BUT92974,
  author="Eva {Vítová} and Blanka {Loupancová} and Kateřina {Sůkalová} and Radka {Divišová} and František {Buňka}",
  title="Identification of volatile aroma compounds in processed cheese analogues based on different types of fat",
  annote="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 were found between samples. The highest total content of aroma compounds was found in coconut oil analogue, the lowest in palm oil analogue. The concentrations of aroma compounds in fats were substantially lowerthan in analogues. Hence, the largest number of aroma analogues came from Edam cheese used for production as a protein source.",
  chapter="92974",
  number="10",
  volume="66",
  year="2012",
  month="march",
  pages="907--913",
  type="journal article - other"
}