The aim of the work was identification of aroma active compounds in Moravský bochník cheese type, than discuss their changes during ripening and consider influence of aplication different rates of microbial cultures on number of volatile compounds. SPME-GC-MS was used for identification of volatile compounds. In total, 148 of volatile compounds were identified and 82 of them are considered as aroma active compounds. Three microbial cultures (their combination with predominant thermophilic or mesophilic culture) were used for making samples. The influence of predominant thermophilic/mesophilic culture on number of volatile compounds was not proved. From the point of view of sensory quality, combinations with predominant mesophilic culture proved to be more successful. During ripening, the number of identified compounds was reduced in all the combinations of cultures studied. The optimal time for ripening seems to be three months.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:295719 |
| Date | January 2017 |
| Creators | Školová, Dominika |
| Contributors | Pořízka, Jaromír, 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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