6533b7dafe1ef96bd126e3cc
RESEARCH PRODUCT
Evolution of the taste of a bitter camembert cheese during ripening : characterization of a matrix effect
J. L. Le QuereChantal SeptierC. SallesErwan EngelSophie Nicklaussubject
TasteFood HandlingOrganolepticCheese ripening01 natural sciencesSensory analysis0404 agricultural biotechnologyCheese[SDV.IDA]Life Sciences [q-bio]/Food engineeringFood scienceComputingMilieux_MISCELLANEOUSChemistry010401 analytical chemistryWaterfood and beveragesRipening04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineeringCamembert cheeseBitter taste040401 food science0104 chemical sciencesSolubilityTasteGeneral Agricultural and Biological Sciencesdescription
The objective of this study was to characterize the effect of ripening on the taste of a typically bitter Camembert cheese. The first step was to select a typically bitter cheese among several products obtained by different processes supposed to enhance this taste defect. Second, the evolution of cheese taste during ripening was characterized from a sensory point of view. Finally, the relative impact of fat, proteins, and water-soluble molecules on cheese taste was determined by using omission tests performed on a reconstituted cheese. These omission tests showed that cheese taste resulted mainly from the gustatory properties of water-soluble molecules but was modulated by a matrix effect due to fat, proteins, and cheese structure. The evolution of this matrix effect during ripening was discussed for each taste characteristic.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2001-01-01 |