Identification of bitterness-masking compounds from cheese

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 18, 2012, Pages 4492-4499

  Homma, Ryousuke ^a   Yamashita, Haruyuki ^a   Funaki, Junko ^b   Ueda, Reiko ^a   Sakurai, Takanobu ^c   Ishimaru, Yoshiro ^a   Abe, Keiko ^a   Asakura, Tomiko ^a  

^a UNIVERSITY OF TOKYO   (Japan)

^b FUKUOKA WOMEN'S UNIVERSITY   (Japan)

^c Shiga 525 0055   (Japan)

Author keywords

bitter taste; bitterness masking; cheese; fatty acid; isothermal titration calorimetry; oleic acid; sensory test

Indexed keywords

BINDING POTENTIAL; BITTER COMPOUNDS; BITTER TASTE; FATTY ACID MIXTURE; ISOTHERMAL TITRATION CALORIMETRY; SENSORY TEST; SILICA GEL COLUMN CHROMATOGRAPHY; WHITE MOLDS;

CALORIMETERS; CALORIMETRY; CHEESES; FATTY ACIDS; ISOTHERMS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OLEIC ACID; SENSORY PERCEPTION; SILICA GEL; TITRATION; UNSATURATED FATTY ACIDS;

CHROMATOGRAPHY;

OLEIC ACID; QUININE;

CHEESE; CONFERENCE PAPER; DRUG ANTAGONISM; DRUG EFFECT; HUMAN; METABOLISM; TASTE; TASTE BUD;

CHEESE; HUMANS; OLEIC ACID; QUININE; TASTE; TASTE BUDS;

EID: 84861076444     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300563n     Document Type: Conference Paper

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