|
| |
|
|
Influence of producing technology on flavour of Edam cheese
Urbanová, Andrea ; Buňka, František (referee) ; Vítová, Eva (advisor)
This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The samples came from dairy MILTRA B s. r. o. Městečko Trnávka. A number of aroma active substances contribute to flavour of cheese. From the chemical point of view they are volatile compounds, including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. Their content increases during ripening by influence of proteolytic and lipolytic changes and creates aroma, which is characteristic for type of cheese. The development of these components was monitored in chosen Edam cheese (30 % fat in dry matter) by headspace-SPME/GC method. The fiber CARTM/PDMS 85 µm was used for extraction of aroma compounds. The samples were taken from cheesemilk up to technologically ripe cheese. In total 30 aromatic compounds were identified, their content increased during ripening. The first increase was observed after pressing and then especially in second part of ripening. For comparison Edam cheese samples were also sensorially evaluated during ripening. The ordinal scale and profile tests were used for evaluation of organoleptic properties (appearance, texture, taste, aroma). The sensory quality was improved during ripening, but significant changes were not observed with regard to fine taste and smell of Edam cheese given by globally low content of aroma active compounds.
|
|
|
Testing of sensory abilities of assessors - studying of taste sensitivity
Chytilová, Eliška ; Janoušková, Eva (referee) ; Vítová, Eva (advisor)
The aim of this diploma thesis is to study the sensitivity of one of the five human senses - taste. It deals with anatomy of taste sense, taste perception and it also describes which kinds of taste we are able to identify. Sensory analysis is focused on human senses and their practical use. Consequently, the requirements for sensory assessors, requirements for sensory laboratory, methods used in sensory analysis and summary of legislation in this area are described in this thesis. In order to perform qualified sensory assessment, the laboratory needs accreditation. On this account the requirements of Czech accreditation institute are mentioned here. Methods suitable for studying of taste sensitivity of sensory assessors are chosen and validated in experimental part. Standard operating procedures are elaborated for these chosen methods.
|
|
| |
|
| |
|
|
Possibilities of using spices in the production of ham salami
Vershinina, Alina ; Szotkowski, Martin (referee) ; Mikulíková, Renata (advisor)
This bachelor's thesis focuses on the possibilities of using different spices, specifically cumin, nutmeg, allspice and marjoram, in the production of ham cuts. The aim of the work is to investigate the effect of these spices on the taste, aroma and other sensory properties of the ham cut and to assess their contribution to improving the overall quality of the product. The methodology includes the collection of samples of ham cut with various additions of spices, the performance of sensory analysis and chemical analysis for the identification and quantification of phenolic substances present in individual spices. Subsequently, the results will be evaluated and their significance for the production of ham cuts will be discussed. The results of this work could contribute to a better understanding of the use of spices in the production of meat products and provide data for the optimization of recipes and processes in the food industry.
|
|
|
Vliv vybraných kyselin na senzorické vnímání kyselosti
Kulichová, Jana
This thesis was prepared at the Institute of Post-Harvest Technologies of Horticulture at the Faculty of Horticulture of the Mendel University in Brno in years 2013/2014. It focuses on the physiological and anatomical descriptions of sensory organs with emphasis on the physiology of taste perception and on methods which are used for sensory analysis of foodstuffs. A section of the thesis speaks about selected organic acids (citric, lactic, tartaric and malic) which were used in it's experimental part. The practical part of the thesis is aimed at researching the influence of various acids on perception of the intensity of acidic taste, by applying the following methods of sensory analysis -- pair test, the graphic scale evaluation method and sequential test. Also the synergetic and antagonistic relations between citric acid, tannin, saccharose and sodium chloride were examined in one of the experiments.
|
|
| |
|
|
Lexical-gustatory Synaesthesia in Native Speakers of Czech
Hupáková, Kateřina ; Chromý, Jan (advisor) ; Lehečková, Eva (referee)
This thesis presents the current knowledge about synesthesia as a specific mode of perception where a sensation (i.e. an inducer) induces another sensation which is not actually present (i.e. a concurrent). Special attention is paid to lexical-gustatory synaesthesia, a special type of synesthesia in which taste is the concurrent (word > taste). The empirical part of the thesis is devoted to practical research of lexical-gustatory synaesthesia among Czech native speakers. It describes the methodology of data collection including a questionnaire survey and the selection of respondents. The core and main benefit of the thesis lies in the detailed descriptions of four selected lexical-gustatory synaesthetes with whom we conducted a one-hour interview questioning the nature of their experiences. The information obtained from this research together with realted related the findings from the literature are summarized in the conclusion of this thesis.
|
|
|
Vůně a chuť vína
Tesařová, Marika
The Bachelor's project describes the general nature of vine, wine production technology, methods of wine judging, and the related legislation. The project's main part describes the formation of aromatic substances and wine aroma groups. Each group is represented by the aromatic substances accounting for the group aroma as well as by the specific variety wines each with a suitable dish. The general rule is that white variety wines should be combined with white meat – poultry, veal and fish while red wines are recommended for red meat such as beef, venison. In addition to the primary factors such as soil, variety properties, climate, the overall wine aroma may also be influenced by the technological procedures used in wine production.
|
guest ::
