Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese. / Andersen, Lene Tranberg; Ardö, Ylva Margareta; Bredie, Wender Laurentius Petrus.

In: International Dairy Journal, Vol. 20, No. 8, 2010, p. 528-536.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Andersen, LT, Ardö, YM & Bredie, WLP 2010, 'Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese', International Dairy Journal, vol. 20, no. 8, pp. 528-536. https://doi.org/10.1016/j.idairyj.2010.02.009

APA

Andersen, L. T., Ardö, Y. M., & Bredie, W. L. P. (2010). Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese. International Dairy Journal, 20(8), 528-536. https://doi.org/10.1016/j.idairyj.2010.02.009

Vancouver

Andersen LT, Ardö YM, Bredie WLP. Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese. International Dairy Journal. 2010;20(8):528-536. https://doi.org/10.1016/j.idairyj.2010.02.009

Author

Andersen, Lene Tranberg ; Ardö, Ylva Margareta ; Bredie, Wender Laurentius Petrus. / Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese. In: International Dairy Journal. 2010 ; Vol. 20, No. 8. pp. 528-536.

Bibtex

@article{df49d260754311df928f000ea68e967b,
title = "Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese",
abstract = "The chemical composition of the water-soluble extracts of mature Cheddar cheese were identified, with the emphasis on understanding the interplay of compounds contributing to the savoury taste in Cheddar. The ultra-filtered water-soluble extracts of two mature Cheddar cheeses were fractionated by gel permeation chromatography (GPC). By sensory evaluation, two taste-active GPC fractions were identified from each cheese. On the basis of chemical profiling of these fractions, aqueous model tastant mixtures were prepared and sensory omission tests carried out. Glutamic acid, organic acids and mineral salts were the main tastants, whereas the other amino acids had a limited impact on taste. The characteristic umami taste was explained by a synergistic effect of glutamic acid and salts. Matching umami taste intensities were obtained from different concentrations of glutamic acid and salts. Unmasking of a bitter or sweet taste from mixtures of sub-threshold concentrations of amino acids without glutamic acids was also observed.",
author = "Andersen, {Lene Tranberg} and Ard{\"o}, {Ylva Margareta} and Bredie, {Wender Laurentius Petrus}",
year = "2010",
doi = "10.1016/j.idairyj.2010.02.009",
language = "English",
volume = "20",
pages = "528--536",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",
number = "8",

}

RIS

TY - JOUR

T1 - Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

AU - Andersen, Lene Tranberg

AU - Ardö, Ylva Margareta

AU - Bredie, Wender Laurentius Petrus

PY - 2010

Y1 - 2010

N2 - The chemical composition of the water-soluble extracts of mature Cheddar cheese were identified, with the emphasis on understanding the interplay of compounds contributing to the savoury taste in Cheddar. The ultra-filtered water-soluble extracts of two mature Cheddar cheeses were fractionated by gel permeation chromatography (GPC). By sensory evaluation, two taste-active GPC fractions were identified from each cheese. On the basis of chemical profiling of these fractions, aqueous model tastant mixtures were prepared and sensory omission tests carried out. Glutamic acid, organic acids and mineral salts were the main tastants, whereas the other amino acids had a limited impact on taste. The characteristic umami taste was explained by a synergistic effect of glutamic acid and salts. Matching umami taste intensities were obtained from different concentrations of glutamic acid and salts. Unmasking of a bitter or sweet taste from mixtures of sub-threshold concentrations of amino acids without glutamic acids was also observed.

AB - The chemical composition of the water-soluble extracts of mature Cheddar cheese were identified, with the emphasis on understanding the interplay of compounds contributing to the savoury taste in Cheddar. The ultra-filtered water-soluble extracts of two mature Cheddar cheeses were fractionated by gel permeation chromatography (GPC). By sensory evaluation, two taste-active GPC fractions were identified from each cheese. On the basis of chemical profiling of these fractions, aqueous model tastant mixtures were prepared and sensory omission tests carried out. Glutamic acid, organic acids and mineral salts were the main tastants, whereas the other amino acids had a limited impact on taste. The characteristic umami taste was explained by a synergistic effect of glutamic acid and salts. Matching umami taste intensities were obtained from different concentrations of glutamic acid and salts. Unmasking of a bitter or sweet taste from mixtures of sub-threshold concentrations of amino acids without glutamic acids was also observed.

U2 - 10.1016/j.idairyj.2010.02.009

DO - 10.1016/j.idairyj.2010.02.009

M3 - Journal article

VL - 20

SP - 528

EP - 536

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 8

ER -

ID: 20271011