Aroma profile of processed cheese analogues

The aim of this bachelor thesis was to identify and semiquantify volatile (aroma) compounds in samples of processed cheese analogues, produced with full or partial substitution of milk fat with selected vegetable fats/oils (coconut, palm, blended, grapeseed, linseed, apricot kernel, blackcurrant seed). Theoretical part is dealing with characterization of processed cheese analogues, procedure and ingredients used in production. This is followed by a topic of aroma compounds. At the end of theoretical part the method of solid-phase microextraction, gas chromatography and mass spectromectry is described. In the experimental part the model samples of processed cheese analogues were analyzed. They were produced in Tomas Bata University in Zlin. Edam cheese and mentioned fat were used as ingredients. HS-SPME-GS-MS method was chosen to isolate and determinate volatile (aroma) compounds in samples. A total of 152 volatile compounds were identified in samples. Differences in the number and content of the identified compounds were found among samples, aldehydes and acids belonged to the most important groups, sample content speaking