The changes of flavour and aroma active compounds content during production of Edam cheese

The changes of flavour and aroma active compounds content during production of Edam cheese

This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The cheese samples were produced in dairy MILTRA B, Ltd., Městečko Trnávka.A number of volatile substances contribute to flavour of cheese including alcohols, aldehydes, ketones, fatty acids, es...

Full description

Bibliographic Details
Main Authors: Eva Vítová, Radka Mokáňová, Libor Babák, Jana Zemanová, Kateřina Sklenářová
Format: Article
Language:English
Published: Mendel University Press 2011-01-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
Edam cheese
flavour
aroma active compounds
GC
SPME
sensory analysis
Online Access:https://acta.mendelu.cz/59/1/0255/

Internet

https://acta.mendelu.cz/59/1/0255/

Similar Items