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Characterisation of processed cheese analoques
Svítilová, Lenka ; Horváthová, Viera (referee) ; Buňka, František (advisor)
The aim of this diploma work is to characterise processed cheeses and their analogues, to identify and quantify aroma active substances in the samples of cheese analogues, to evaluate their flavour using selected sensory methods and to compare the acquired results with the flavour of corresponding classic cheeses. The theoretical part is focused on general characteristic, classification, production technology of the processed cheeses and their analogues and on the list of aroma active substances occurring in cheeses. Furthermore, the summary of the methods suitable for sensory and analytic evaluation of cheese flavour and for the isolation of aroma active substances is given here. The samples of cheese analogues were made in Tomas Bata University in Zlín from coconut fat, butter, palm fat, milk fat and sunflower-seed oil. The classic processed cheeses were acquired commercially in the chain-store Billa. The aromatic substances were isolated and quantified using SPME-GC method, the fibre with the polar stationary phase CARTM/PDMS was used. Overall, 44 aroma substances were assessed: 9 aldehydes, 17 alcohols, 3 esters, 10 ketones and 5 acids. Classic processed cheeses contained the largest amount of aroma substances, Edam cheese, used for the production of cheese analogues, the smallest. Aroma compounds found in cheese analogues were then compared with raw materials used (Edam cheese and various fats), with the analogues produced last year and with classic processed cheeses. Finally, the results of the SPME-GC method and the sensory analysis were compared. It is possible to state that there are noticeable extensive differences between classic processed cheeses and cheese analogues, especially in taste.
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The chosen validation parameters of method for assessment of aroma compounds in processed cheese analogues
Burdějová, Lenka ; Horváthová, Viera (referee) ; Vítová, Eva (advisor)
This Bachelor‘s thesis deals with the issues of method validation for assessment of aroma compounds in processed cheese analogues. The method is based on the isolation of volatiles from the sample using Solid Phase Microextraction (SPME) and their subsequent determination by gas chromatography. The theoretical part focuses on general characteristics, classification and producing technology of processed cheese analogues. Further, aroma active substances contained in cheese analogues, differences from the classic processed cheese and processed cheese analogues occurring on the Czech market are mentioned. The methods for determination of aroma active compounds with a focus on Solid Phase Microextraction and gas chromatography are briefly mentioned. Within experimental part of the work the linearity and repeatability of the SPME-GC method were verified and detection limits and limits of quantification of selected standards were determined. Then the method was applied to chosen samples of processed cheese analogues with addition of different types of vegetable fats.
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Characterisation of processed cheese analoques
Svítilová, Lenka ; Horváthová, Viera (referee) ; Buňka, František (advisor)
The aim of this diploma work is to characterise processed cheeses and their analogues, to identify and quantify aroma active substances in the samples of cheese analogues, to evaluate their flavour using selected sensory methods and to compare the acquired results with the flavour of corresponding classic cheeses. The theoretical part is focused on general characteristic, classification, production technology of the processed cheeses and their analogues and on the list of aroma active substances occurring in cheeses. Furthermore, the summary of the methods suitable for sensory and analytic evaluation of cheese flavour and for the isolation of aroma active substances is given here. The samples of cheese analogues were made in Tomas Bata University in Zlín from coconut fat, butter, palm fat, milk fat and sunflower-seed oil. The classic processed cheeses were acquired commercially in the chain-store Billa. The aromatic substances were isolated and quantified using SPME-GC method, the fibre with the polar stationary phase CARTM/PDMS was used. Overall, 44 aroma substances were assessed: 9 aldehydes, 17 alcohols, 3 esters, 10 ketones and 5 acids. Classic processed cheeses contained the largest amount of aroma substances, Edam cheese, used for the production of cheese analogues, the smallest. Aroma compounds found in cheese analogues were then compared with raw materials used (Edam cheese and various fats), with the analogues produced last year and with classic processed cheeses. Finally, the results of the SPME-GC method and the sensory analysis were compared. It is possible to state that there are noticeable extensive differences between classic processed cheeses and cheese analogues, especially in taste.
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The chosen validation parameters of method for assessment of aroma compounds in processed cheese analogues
Burdějová, Lenka ; Horváthová, Viera (referee) ; Vítová, Eva (advisor)
This Bachelor‘s thesis deals with the issues of method validation for assessment of aroma compounds in processed cheese analogues. The method is based on the isolation of volatiles from the sample using Solid Phase Microextraction (SPME) and their subsequent determination by gas chromatography. The theoretical part focuses on general characteristics, classification and producing technology of processed cheese analogues. Further, aroma active substances contained in cheese analogues, differences from the classic processed cheese and processed cheese analogues occurring on the Czech market are mentioned. The methods for determination of aroma active compounds with a focus on Solid Phase Microextraction and gas chromatography are briefly mentioned. Within experimental part of the work the linearity and repeatability of the SPME-GC method were verified and detection limits and limits of quantification of selected standards were determined. Then the method was applied to chosen samples of processed cheese analogues with addition of different types of vegetable fats.
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