Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-27T11:09:37.205Z Has data issue: false hasContentIssue false
  • English
  • Français

Determination of taste-active compounds of a bitter Camembert cheese by omission tests

Published online by Cambridge University Press:  16 April 2002

ERWAN ENGEL ,
CHANTAL SEPTIER ,
NADINE LECONTE ,
CHRISTIAN SALLES  and
JEAN-LUC LE QUERE
ERWAN ENGEL
Affiliation:
Unité Mixte de Recherches sur les Arômes, Institut National de la Recherche Agronomique, 17 rue Sully, BP 86510 – 21065 Dijon cedex, France Present address: INRA, Unité Mixte de Recherches en Génie et Microbiologie des Procédés Alimentaires, F-78850 Thiverval-Grignon, France
CHANTAL SEPTIER
Affiliation:
Unité Mixte de Recherches sur les Arômes, Institut National de la Recherche Agronomique, 17 rue Sully, BP 86510 – 21065 Dijon cedex, France
NADINE LECONTE
Affiliation:
Laboratoire de Recherches de Technologie Laitière, Institut National de la Recherche Agronomique, 65 rue de Saint Brieuc – 35042 Rennes cedex, France
CHRISTIAN SALLES
Affiliation:
Unité Mixte de Recherches sur les Arômes, Institut National de la Recherche Agronomique, 17 rue Sully, BP 86510 – 21065 Dijon cedex, France
JEAN-LUC LE QUERE
Affiliation:
Unité Mixte de Recherches sur les Arômes, Institut National de la Recherche Agronomique, 17 rue Sully, BP 86510 – 21065 Dijon cedex, France
Get access Rights & Permissions [Opens in a new window]

Abstract

The taste-active compounds of a Camembert cheese selected for its intense bitterness defect were investigated. The water-soluble fraction (WSE) was extracted with pure water and fractionated by successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the construction of a model WSE which was compared by sensory evaluation to the crude water-soluble extract, using a panel of 16 trained tasters. As no significant difference was perceived, this model WSE was then used directly or mixed with other cheese components for omission tests. Among the main taste characteristics of the WSE (salty, sour, umami and bitter), bitterness was found to be due to small peptides whose mass distribution was obtained by RPHPLC-MS (400–3000 Da) and whose taste properties are discussed.

Keywords

Camembert cheesebitternesstaste-active compoundswater-soluble extractomission testspeptides
Type
Original Articles
Information
Journal of Dairy Research , Volume 68 , Issue 4 , November 2001 , pp. 675 - 688
Copyright
Proprietors of Journal of Dairy Research 2001

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)