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The impact of some parameters on volatile compounds in hard type cheeses
Croatian journal of food science and technology, 8 (2016), 2; 74-82. https://doi.org/10.17508/CJFST.2016.8.2.06
Boltar, Iva; Čanžek Majhenič, Andreja; Mujić, Ibrahim; Jug, Tjaša; Jokić, Stela; Bavcon Kralj, Mojca

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Boltar, I., Čanžek Majhenič, A., Mujić, I., Jug, T., Jokić, S. i Bavcon Kralj, M. (2016). The impact of some parameters on volatile compounds in hard type cheeses. Croatian journal of food science and technology, 8. (2), 74-82. doi: 10.17508/CJFST.2016.8.2.06

Boltar, Iva, et al. "The impact of some parameters on volatile compounds in hard type cheeses." Croatian journal of food science and technology, vol. 8, br. 2, 2016, str. 74-82. https://doi.org/10.17508/CJFST.2016.8.2.06

Boltar, Iva, Andreja Čanžek Majhenič, Ibrahim Mujić, Tjaša Jug, Stela Jokić i Mojca Bavcon Kralj. "The impact of some parameters on volatile compounds in hard type cheeses." Croatian journal of food science and technology 8, br. 2 (2016): 74-82. https://doi.org/10.17508/CJFST.2016.8.2.06

Boltar, I., et al. (2016) 'The impact of some parameters on volatile compounds in hard type cheeses', Croatian journal of food science and technology, 8(2), str. 74-82. doi: 10.17508/CJFST.2016.8.2.06

Boltar I, Čanžek Majhenič A, Mujić I, Jug T, Jokić S, Bavcon Kralj M. The impact of some parameters on volatile compounds in hard type cheeses. Croatian journal of food science and technology [Internet]. 20.12.2016. [pristupljeno 01.04.2025.];8(2):74-82. doi: 10.17508/CJFST.2016.8.2.06

I. Boltar, A. Čanžek Majhenič, I. Mujić, T. Jug, S. Jokić i M. Bavcon Kralj, "The impact of some parameters on volatile compounds in hard type cheeses", Croatian journal of food science and technology, vol. 8, br. 2, str. 74-82, Prosinac 2016. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:353407. [Citirano: 01.04.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:353407
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Podaci o radu
Naslov (engleski)The impact of some parameters on volatile compounds in hard type cheeses
AutorIva Boltar
AutorAndreja Čanžek Majhenič
AutorIbrahim Mujić
AutorTjaša Jug
AutorStela Jokić
AutorMojca Bavcon Kralj
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Volatile compounds (VCs) analysis was performed by solid-phase microextraction-gas chromatography-mass spectrometry. Main groups that define typical cheese flavour formed as a result of the addition of a starter culture (SC). The cheesemaking environment, the type of milk (cow, ewe, goat), and the heat treatment of milk were observed. The SC had influenced the total amount of some fatty acids and ketones. Compared to cow and ewe cheeses, goat cheese had higher values of hexanoic and octanoic acids, however, two alcohols, 1-hexanol, 2-ethyl- and hexanol, were only present in cow cheeses. We confirmed that the cheesemaking environment is also an important parameter influencing VC profiles of cheese. Higher amount of esters and the absence of 2-phenylethanol were observed in raw milk cheese, compared to thermised milk cheese where δ-octalactone was present.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 8, br. 2, str. 74-82
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2016.8.2.06
URN:NBNurn:nbn:hr:109:353407
Datum objave publikacije2016-12-20
URL dokumentahttps://hrcak.srce.hr/171195
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-26 14:55:58