The theme of this thesis is to determine the aroma active compounds in fermented dairy products. These substances significantly influence the palatability of these dairy products. Five kinds of dairy products were analyzed. Two types of creamy yogurts, and three types of yoghurt milks were produced at the dairy Ekomilk Ltd. in Frydek - Mistek and four types of acidified milk, five kinds of creamy yogurts, two kefir milks and two clabbered milks come from production of the company Kunin, Inc. Ostrava - Martinov. The SPME extraction method was used for the determination of aromatics, subsequent analysis was performed using gas chromatography. Compounds contained in fermented milk products were identified and quantified on the basis of the measured standards. Total 39 compounds, including 16 alcohols, 7 acids, 6 aldehydes, 6 ketones and 4 esters were identified. Fermented dairy products were twice subjected to sensory evaluation by the ranking test and scale test. The assessors were chosen from students, postgraduate students and staff of faculty of chemistry BUT. Consumers evaluated very positively yogurts, yogurt drinks and acidified milks, while kefir milks and clabbered milks did not suit in some aspects.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:216584 |
| Date | January 2010 |
| Creators | Tvrdková, Denisa |
| Contributors | Pšenáková, Ivana, Vítová, Eva |
| Publisher | Vysoké učení technické v Brně. Fakulta chemická |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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