Publication detail
Application of SPME in cheese analysis
VÍTOVÁ, E. ZEMANOVÁ, J. BEZDĚKOVÁ, Š. JASCHKOVÁ, K. BŘEZINA, P.
Czech title
SPME analýza sýrů
English title
Application of SPME in cheese analysis
Type
conference paper
Language
en
Original abstract
The flavour of cheeses is derived from the balance of odourants and tastants released during their consumption, but the identity, and balance, of these flavour-inducing compounds is still unknown for most cheeses. This can be attributed to the complexity of cheese composition and its analysis, of the processes occurring during consumption and the variations of human perception and expression of flavours. This work discusses factors which determine sensory assessment of cheese flavour components, and of whole cheese, identification of odour active compounds and determination of their relative importance.
Czech abstract
Aroma sýrů je odvozeno z rovnováhy mezi vonnými a chuťovými látkami uvolňujícími se během jejich konzumace, ale identita a rovnováha mezi těmito aroma způsobujícími látkami je stále neznámá pro většinu sýrů. Toto je přisuzováno složité celkové sýrové kompozici a její analýze, procesům probíhajícím během konzumace, rozdílnosti lidského vnímání a vyjádření aroma. Tato práce diskutuje faktory, které ovlivňují senzorické hodnocení aromatických složek sýrů, celkové aroma sýrů, identifikaci aroma aktivních látek a určení jejich důležitosti.
English abstract
The flavour of cheeses is derived from the balance of odourants and tastants released during their consumption, but the identity, and balance, of these flavour-inducing compounds is still unknown for most cheeses. This can be attributed to the complexity of cheese composition and its analysis, of the processes occurring during consumption and the variations of human perception and expression of flavours. This work discusses factors which determine sensory assessment of cheese flavour components, and of whole cheese, identification of odour active compounds and determination of their relative importance.
Keywords in Czech
SPME, sýry
Keywords in English
SPME, cheese
RIV year
2003
Released
05.11.2003
Location
Praha
ISBN
80-7080-528-5
Book
Book of Abstracts "Recent advances in food analysis"
Edition number
4
Pages from–to
100–101
Pages count
1
BIBTEX
@inproceedings{BUT8403,
author="Eva {Vítová} and Jana {Zemanová} and Šárka {Bezděková} and Kristýna {Jaschková} and Pavel {Březina},
title="Application of SPME in cheese analysis",
booktitle="Book of Abstracts "Recent advances in food analysis"",
year="2003",
month="November",
pages="100--101",
address="Praha",
isbn="80-7080-528-5"
}