Published 2006

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Publication details

Journal : International Dairy Journal , vol. 16 , p. 225–235–11 , 2006

Publisher : Elsevier

International Standard Numbers :
Printed : 0958-6946
Electronic : 1879-0143

Publication type : Academic article

Contributors : Pripp, Are Hugo; Skeie, Siv B.; Isaksson, Tomas; Borge, Grethe Iren Andersen; Sørhaug, Terje

Issue : 3

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

A study was undertaken to evaluate how the proteolytic processes during cheese ripening (i.e., cleavage of native caseins, formation of medium-sized and smaller peptides and free amino acids) have an impact on the development of mouth feel/texture and taste/aroma of maturing cheeses. Multivariate modelling of relationships between results from biochemical analyses of proteolysis and from sensory profiling of Prast samples (N = 15) were done using cross-validated partial least square regressions. Differences in salt perception mainly due to different salt content were correlated with several proteolytic data. Models based on profiles of smaller peptides found by reverse-phase chromatography of ethanol (70%)-soluble fractions had a correlation with descriptors such as flavour intensity (R = 0.83), off-flavour (R = 0.86) and bitterness (R = 0.72). Composition of free amino acid correlated with flavour intensity (R = 0.82), but significant correlations for more taste-related descriptors such as off-flavour and bitterness were not found. Multivariate modelling was a useful approach to relate biochemistry of cheese ripening to cheese quality as assessed by sensory profiling. (c) 2005 Elsevier Ltd. All rights reserved. A study was undertaken to evaluate how the proteolytic processes during cheese ripening (i.e., cleavage of native caseins, formation of medium-sized and smaller peptides and free amino acids) have an impact on the development of mouthfeel/texture and taste/aroma of maturing cheeses. Multivariate modelling of relationships between results from biochemical analyses of proteolysis and from sensory profiling of Präst samples (N=15) were done using cross-validated partial least square regressions. Differences in salt perception mainly due to different salt content were correlated with several proteolytic data. Models based on profiles of smaller peptides found by reverse-phase chromatography of ethanol (70%)-soluble fractions had a correlation with descriptors such as flavour intensity (R=0.83), off-flavour (R=0.86) and bitterness (R=0.72). Composition of free amino acid correlated with flavour intensity (R=0.82), but significant correlations for more taste-related descriptors such as off-flavour and bitterness were not found. Multivariate modelling was a useful approach to relate biochemistry of cheese ripening to cheese quality as assessed by sensory profiling.

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