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Characterization of goat milk
Pospíchalová, Alžběta ; Burdějová, Lenka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of goat milk. The differences in the sensory properties of goat and cow milk samples were followed. In the theoretical part goat milk is characterized, its composition, physical and chemical properties as well as its sensory properties are described. After that the methods of sensory evaluation are described. In the experimental part three samples were subjected to sensory evaluation, two samples of goat milk and one sample of cow milk, by the untrained assessors, which means common consumers. The observed properties, evaluated using a seven-point scale, were appearance, colour, texture, odour, flavour, off-flavour and the overall acceptability of samples. The results were graphically and statistically processed. The sample of cow milk was evaluated as the best; the acceptability of goat milk was negatively influenced by bitterish taste with the goat off-flavour.
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Sensory evaluation of cheeses
Pecinová, Ester ; Vránová, Dana (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of cheeses. The thesis focuses on Edam cheese and the selection of methods for its sensory analysis. In the theoretical part natural cheeses are characterised, their chemical composition, physical and chemical properties as well as their sensory properties are described, further they are classified from several points of view and also individual steps of manufacturing process of Edam cheese are described. After that the literature search was made focused on sensory evaluation, within the methods were chosen for the experimental part, specifically measuring of overall preference and liking/disliking, appearance, colour, texture, aroma and flavour ratings using the hedonic scale and rating of chosen flavour descriptors by the profile method. In the experimental part the selected sensory methods were applied on 3 samples of Edam cheese, manufactured in 3 different modes of heat treatment of milk. Two sensory panels were involved in the evaluation: consumers and experts. Cheese from the first production (65 °C 30 min) was evaluated as the most acceptable; on the contrary cheese from the second production (80 °C 30 s) was evaluated as the least acceptable.
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Characterization of goat milk
Pospíchalová, Alžběta ; Burdějová, Lenka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of goat milk. The differences in the sensory properties of goat and cow milk samples were followed. In the theoretical part goat milk is characterized, its composition, physical and chemical properties as well as its sensory properties are described. After that the methods of sensory evaluation are described. In the experimental part three samples were subjected to sensory evaluation, two samples of goat milk and one sample of cow milk, by the untrained assessors, which means common consumers. The observed properties, evaluated using a seven-point scale, were appearance, colour, texture, odour, flavour, off-flavour and the overall acceptability of samples. The results were graphically and statistically processed. The sample of cow milk was evaluated as the best; the acceptability of goat milk was negatively influenced by bitterish taste with the goat off-flavour.
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Sensory evaluation of coffee
Sýkora, Michal ; Omelková, Jiřina (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory quality of chosen types of coffee. The theoretical part was focused on the production of coffee and raw materials needed and also an introduction to sensory analysis was described. The experimental part was focused on evaluation itself. Untrained assessors from Faculty of Chemistry BUT in Brno were invited for sensory evaluation, who evaluated selected coffee kinds using the preprepared form. Purchased samples were subjected to sensory evaluation by the ranking test and profile test. The intensity and/or pleasantness of seven selected descriptors (foaming, sweetness, acidity, astringency, bitterness, the foreign taste and odor) were evaluated using unstructured graphical scale with the verbal description of the anchor points. The results were then evaluated graphically and statistically processed.
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Sensory evaluation of cheeses
Pecinová, Ester ; Vránová, Dana (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of cheeses. The thesis focuses on Edam cheese and the selection of methods for its sensory analysis. In the theoretical part natural cheeses are characterised, their chemical composition, physical and chemical properties as well as their sensory properties are described, further they are classified from several points of view and also individual steps of manufacturing process of Edam cheese are described. After that the literature search was made focused on sensory evaluation, within the methods were chosen for the experimental part, specifically measuring of overall preference and liking/disliking, appearance, colour, texture, aroma and flavour ratings using the hedonic scale and rating of chosen flavour descriptors by the profile method. In the experimental part the selected sensory methods were applied on 3 samples of Edam cheese, manufactured in 3 different modes of heat treatment of milk. Two sensory panels were involved in the evaluation: consumers and experts. Cheese from the first production (65 °C 30 min) was evaluated as the most acceptable; on the contrary cheese from the second production (80 °C 30 s) was evaluated as the least acceptable.
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Species palatability, life history traits and litter decomposition rate
PÁLKOVÁ, Kateřina
Palatability of 20 meadow plant species was assessed in the slug grazing experiment conducted. Monocots exhibited significantly lower palatability than dicots. Litter decomposition rate was assessed in the field litter-bag test. Linear regression analysis was performed to answer the main question whether species palatability is related to litter decomposition rate and whether it is determined by the carbon or nitrogen content. Phylogenetically independent contrasts were used to eliminate correlated phylogeny effect. Regression trees were used to detect the effect of species traits on species palatability and litter decomposition rate.
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