6533b7dafe1ef96bd126e326
RESEARCH PRODUCT
Taste active compounds in a goat cheese water-soluble extract 1. Development and sensory validation of a model water-soluble extract
C. SallesErwan EngelChantal SeptierSophie NicklausJ. L. Le QuereA. Garemsubject
TasteOrganolepticFlavourUltrafiltrationSensory system01 natural sciencesSensory analysis0404 agricultural biotechnologyCheese[SDV.IDA]Life Sciences [q-bio]/Food engineeringAnimalsFood scienceComputingMilieux_MISCELLANEOUSFlavorChemistryGoats010401 analytical chemistryExtraction (chemistry)Water04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food science0104 chemical sciencesModels ChemicalSolubilityTasteGeneral Agricultural and Biological Sciencesdescription
The aim of this study was to evaluate the impact of the components of a goat cheese water-soluble extract (WSE) on its flavor by both physicochemical and sensory techniques with special emphasis on taste. After characterization of the organoleptic properties of the cheese, the WSE was extracted with pure water and submitted to successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the constitution of a model mixture (MWSE) compared by sensory evaluation to the crude WSE, using a panel of 16 trained members. The results of both sensory profile and triangular tests indicate no significant difference, therefore proving that the reconstitution of the WSE was correct, thereby showing the sensory neutrality of lipids and peptides smaller than 500 Da, which had not been included in the MWSE. Moreover, the cheese gustatory characteristics are comparable to those of the WSE despite weaker levels of sharpness and astringency in the extract, the respective origins of which are discussed.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2000-01-01 |