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Title

Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows', ewes' and goats' milk

AuthorsMolina, Elena ; Ramos, Mercedes; Alonso López, Leocadio ; López-Fandiño, Rosina
KeywordsFree amino acids
Volatiles
Low molecular weight peptides
Taste
Cows', ewes’ and goats’ milk
Cheese
Issue DateSep-1999
PublisherElsevier
CitationInternational Dairy Journal 9(9): 613-621 (1999)
AbstractFractions isolated by gel filtration from the water soluble extracts of cheeses made of cows', ewes' and goats' milk, under the same manufacturing conditions, were subjected to organoleptic evaluation and chromatographic separation in order to elucidate the contribution of small peptides, free amino acids and volatile components to their sensory properties. Differences were found in intensity and predominance of individual tastes in the various fractions of cheeses made from milk of the three species. Fractions from the bovine milk cheese were mainly salty and sour. Umami tastes predominated in the fraction from the ovine milk cheese, while the fractions from the caprine milk cheese were regarded as umami, astringent and bitter. The highest cheese taste intensity was found in the fractions with the highest concentration of amino acids and volatile compounds, but it was difficult to correlate the organoleptic characteristics to the presence of particular components.
Publisher version (URL)http://dx.doi.org/10.1016/S0958-6946(99)00131-4
URIhttp://hdl.handle.net/10261/113088
DOI10.1016/S0958-6946(99)00131-4
Identifiersdoi: 10.1016/S0958-6946(99)00131-4
issn: 0958-6946
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(IFI) Artículos
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