Evaluation of taste compounds in water-soluble extract of goat cheeses

Food Chemistry

Volumn 68, Issue 4, 2000, Pages 429-435

  Salles, C ^a   Herve C ^a   Septier, C ^a   Demaizieres D ^a   Lesschaeve, I ^a   Issanchou, S ^a   Le Quere J L ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; FLAVORING AGENT;

ARTICLE; CHEESE; CONTROLLED STUDY; EXTRACTION; GEL FILTRATION; GOAT; HUMAN; MOLECULAR WEIGHT; NONHUMAN; TASTE; TASTE DISCRIMINATION;

CAPRA HIRCUS;

EID: 0033991745     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(99)00213-7     Document Type: Article

References (38)

1. Aston J.W., Creamer L.K. Contribution of the components of the water-soluble fraction to the flavour of Cheddar cheese. New Zealand Journal of Dairy Science and Technology. 21:1986;229-248.
2. Biede, S. L., and Hammond, E. G. (1979). Swiss cheese flavour: II. Organoleptic analysis. Journal of Dairy Science, 62, 238-248.
3. Breslin P.A.S. Interactions among salty, sour and bitter compounds. Trends in Food Science Technology. 7:1996;390-399.
4. Cliffe A.J., Marks J.D., Mulholland F. Isolation and characterization of non-volatile flavours from cheese: peptide profile of flavour fractions from Cheddar cheese, determined by reverse-phase high-performance liquid chromatography. International Dairy Journal. 3:1993;379-387.
5. Dumont J.P., Adda J. Flavour formation in dairy products. Lang D.G., Nursten H.E. Progress in flavour research. 1979;245-262 Applied Science Publishers, London.
6. Engels W.J.M., Dekker R., de Jong C., Neeter R., Visser S. A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. International Dairy Journal. 7:1997;255-263.
7. Engels W.J.M., Visser S. Isolation and comparative characterization of components that contribute to the flavour of different types of cheese. Netherlands Milk Dairy Journal. 48:1994;127-140.
8. Fox P.F. Proteolysis during cheese manufacture and ripening. Journal of Dairy Science. 72:1989;1379-1400.
9. Fox P.F., Singh T.K., McSweeney P.L.H. Proteolysis in cheese during ripening. Andrews A.T., Varley J. Biochemistry of milk products. 1994;1-13 The Royal Society of Chemistry, Cambridge.
10. Hemme D., Bouillanne C., Metro F., Desmazeaud M.J. Microbial catabolism of amino acids during cheese ripening. Sciences des Aliments. 2:1982;113-123.
11. Kato H., Rhue M.R., Nishimura T. Role of free amino acids and peptides in food taste. Teranishi R., Buttery R.G., Shahidi F. Flavor chemistry trends and developments. 1989;158-174 American Chemical Society, Washington, DC.
12. Kuchroo C.N., Fox P.F. Soluble nitrogen in Cheddar cheese. comparison of extraction procedures Milchwissenschaft. 37:1982;331-335.
13. Le Quéré J.L., Septier C., Demaizières D., Salles C. Identification and sensory evaluation of the character-impact compounds of goat cheese flavour. Taylor A.J., Mottram D.S. Flavour science. Recent developments:1996;325-330 The Royal Society of Chemistry, Cambridge.
14. Lemieux L., Simard R.E. Bitter flavour in dairy products. II. A review of bitter peptides from caseins. their formation, isolation and identification, structure masking and inhibition Lait. 72:1992;335-382.
15. MacFie H.J., Bratchell N., Greenhoff K., Vallis L.V. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies. 4:1989;129-148.
16. McGugan W.A., Emmons D.B., Larmond E. Influence of volatile and non volatile fractions on intensity of Cheddar cheese flavor. Journal of Dairy Science. 62:1979;398-403.
17. McSweeney P.L. The flavour of milk and dairy products: III. Cheese. taste International Journal of Dairy Technology. 50:1997;123-128.
18. Mojarro-Guerra S.H., Amado R., Arrigoni E., Solms J. Isolation of low-molecular-weight taste peptides from Vacherin Mont d'Or cheese. Journal of Food Science. 56:1991;943-947.
19. Molimard P., Le Quéré J.L., Spinnler H.E. Les lipides et la flaveur des produits laitiers. Oléagineux, Corps gras, Lipides. 4:1997;301-311.
20. Molimard P., Spinnler H.E. Review. compounds involved in the flavor of surface mold-ripened cheeses: origins and properties Journal of Dairy Science. 79:1996;169-184.
21. Petro-Turza M., Teleky-Vamossy G. Study on taste substances of tomato. Part 3. Sensory evaluations. Die Nahrung. 33:1989;387-394.
22. Rank T.C., Grappin R., Olson N.F. Secondary proteolysis of cheese during ripening. a review Journal of Dairy Science. 68:1985;801-805.
23. Roudot-Algaron F. Le goût des acides aminés, des peptides et des protéines. exemple de peptides sapides dans les hydrolysats de caseines Lait. 76:1996;313-334.
24. Roudot-Algaron F., Kerhoas L., Le Bars D., Einhorn J., Gripon J.C. Isolation of gamma-glutamyl peptides from Comté cheese. Journal of Dairy Science. 77:1994;1161-1166.
25. Roudot-Algaron F., Le Bars D., Einhorn J., Adda J., Gripon J.C. Flavor constituents of aqueous fraction extracted from Comté cheese by liquid carbon dioxide. Journal of Food Science. 58:1993;1005-1009.
26. Roudot-Algaron F., Le Bars D., Kerhoas L., Einhorn J., Gripon J.C. Phosphopeptides from Comté cheese. nature and origin Journal of Food Science. 59:1994;544-547. 560.
27. Salles C., Septier C., Roudot-Algaron F., Guillot A., Etiévant P.X. Sensory and chemical analysis of fractions obtained by gel permeation of water-soluble Comté cheese extracts. Journal of Agricultural and Food Chemistry. 43:1995;1659-1668.
28. Salles C., Dalmas S., Septier C., Issanchou S., Noël Y., Etiévant P., Le Quéré J.L. Production of a cheese model for sensory evaluation of flavour compounds. Lait. 75:1995;535-549.
29. Salvat-Brunaud D., Maubois J.L., Le Graët Y., Piot M., Maillard M.B., Corre C., Thierry A. Extraction et analyse de la phase aqueuse de l'emmental à 4 stades d'affinage. Lait. 75:1995;239-249.
30. SAS/STAT user's guide. version 6, 4th ed., Vols. 1 and 2:1989;SAS Institute Inc, Cary, NC.
31. Schlich, P. (1997). CAP: une méthode et un outil de contrôle rapide et synthétique des performances des sujets en évaluation sensorielle descriptive. 5e Journées agro-industrie et méthodes statistiques, 3-5 December, Versailles, France.
32. Seitz E.W. Microbial and enzyme-induced flavors in dairy foods. Jounal of Dairy Science. 73:1990;3664-3691.
33. Sommerer, N., Salles, C., Promé, D., Promé, J.C., and Le Quéré J.L. (1998). Potentially tasty peptides from goat cheese identified by combined mass spectrometry methods. In E. J. Karjalainen, A. E. Hesso, J. E. Jalonen and U. P. Karjalainen, Advances in mass spectrometry (Vol. 14). (CD-ROM). Amsterdam: Elsevier.
34. Sommerer N., Septier C., Salles C., Le Quéré J.L. A liquid chromatography purification method to isolate small peptides from goat cheese for their mass spectrometry analysis. Sciences des Aliments. 18:1998;537-551.
35. Stahl W.H. Compilation of odor and taste threshold values data. 1978;McCormick and Co, Inc, Baltimore, MD.
36. Stampanoni C.R., Noble A.C. The influence of fat, acid and salt on the perception of selected taste and texture attributes of cheese analogs. a scalar study Journal of Texture Studies. 22:1991;367-380.
37. Wang K., Maga J., Bechtel P. Taste properties and synergisms of beefy meaty peptide. Journal of Food Science. 61:1996;837-839.
38. Warmke R., Belitz H.D., Grosch W. Evaluation of taste compounds of Swiss cheese (Emmentaler). Zeitschrift für Lebensmittal untersuchung und forschung A. 203:1996;230-235.