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

Lene Tranberg Andersen; Ylva Margareta Ardö; Wender Laurentius Petrus Bredie

doi:10.1016/j.idairyj.2010.02.009

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

Lene Tranberg Andersen, Ylva Margareta Ardö, Wender Laurentius Petrus Bredie

25 Citations (Scopus)

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.

Original language	English
Journal	International Dairy Journal
Volume	20
Issue number	8
Pages (from-to)	528-536
Number of pages	9
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2010.02.009
Publication status	Published - Aug 2010

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10.1016/j.idairyj.2010.02.009

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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.",

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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 - 2010/8

Y1 - 2010/8

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

SN - 0958-6946

VL - 20

SP - 528

EP - 536

JO - International Dairy Journal

JF - International Dairy Journal

IS - 8

ER -

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

Abstract

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