Detail publikace

The influence of storage on the sensory quality of processed cheese analogues

Originální název

The influence of storage on the sensory quality of processed cheese analogues

Anglický název

The influence of storage on the sensory quality of processed cheese analogues

Jazyk

en

Originální abstrakt

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.

Anglický abstrakt

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.

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"
}