Determination of taste-active compounds of a bitter Camembert cheese by omission tests

The Journal of Dairy Research
E EngelJ L Le Quéré

Abstract

The taste-active compounds of a Camembert cheese selected for its intense bitterness defect were investigated. The water-soluble fraction (WSE) was extracted with pure water and fractionated by successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the construction of a model WSE which was compared by sensory evaluation to the crude water-soluble extract, using a panel of 16 trained tasters. As no significant difference was perceived, this model WSE was then used directly or mixed with other cheese components for omission tests. Among the main taste characteristics of the WSE (salty, sour, umami and bitter), bitterness was found to be due to small peptides whose mass distribution was obtained by RPHPLC-MS (400-3000 Da) and whose taste properties are discussed.

Citations

Mar 22, 2005·Journal of Dairy Science·V FallicoG Licitra
Jan 30, 2020·Food Science & Nutrition·Xuejing FanZhen Feng
Mar 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Olga Luisa TavanoRoberto Fernandez-Lafuente
Jun 19, 2008·Journal of Agricultural and Food Chemistry·Simone Toelstede, Thomas Hofmann
Mar 22, 2008·Journal of Agricultural and Food Chemistry·Simone Toelstede, Thomas Hofmann
Jul 31, 2014·Journal of Agricultural and Food Chemistry·Konstantinia KarametsiDevin G Peterson
Oct 6, 2018·Journal of Agricultural and Food Chemistry·Karin SebaldThomas Hofmann
May 27, 2004·Journal of Agricultural and Food Chemistry·A EscuderoV Ferreira
Dec 28, 2002·Journal of Agricultural and Food Chemistry·Gonzalo TabordaLourdes Amigo

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