English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/113088
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

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
Low molecular weight peptides
Cows', ewes’ and goats’ milk
Issue DateSep-1999
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
Identifiersdoi: 10.1016/S0958-6946(99)00131-4
issn: 0958-6946
Appears in Collections:(IPLA) Artículos
(IFI) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.