0000000000827558
AUTHOR
Nadine Leconte
The production of an infant formula with a minimally processed route impacts its nutritional, physiological and sensorial qualities
International audience
Determination of taste-active compounds of a bitter camembert cheese by omission tests
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 t…
Fractionation of the water-soluble extract of a cheese made from goats'milk by filtration methods : behaviour of fat and volatile compounds
International audience
Use of omission tests to evaluate taste-active compounds in food : application to cheese and tomato
International audience