Evaluation of taste compounds in water-soluble extract of goat cheeses

6533b85ffe1ef96bd12c1d46

RESEARCH PRODUCT

Evaluation of taste compounds in water-soluble extract of goat cheeses

C Hervé J. L. Le Quere C. Salles I. Lesschaeve D. Demaizieres Chantal Septier Sylvie Issanchou

subject

2. Zero hunger Taste Chromatography Chemistry Organoleptic Flavour 0402 animal and dairy science Ultrafiltration 04 agricultural and veterinary sciences General Medicine Fractionation [SDV.IDA] Life Sciences [q-bio]/Food engineering 040401 food science 040201 dairy & animal science Sensory analysis Analytical Chemistry Gel permeation chromatography 0404 agricultural biotechnology Column chromatography [SDV.IDA]Life Sciences [q-bio]/Food engineering ComputingMilieux_MISCELLANEOUS Food Science

description

Abstract The water-soluble fractions of two goat cheeses — one denomination of origin commercial trade mark (crottin de Chavignol®) and one bought in a local cheese making establishment (Bouton de culotte®) — containing many taste and flavour molecules were studied. Ultrafiltration with a 1000 Da threshold membrane, followed by gel filtration on Toyopearl HW-40S gel using water as eluent, led to the production of edible fractions. Physicochemical and sensory analysis of these fractions showed that the most tasty fractions contained, essentially, the free amino acids and mineral salts. Some of these tasty fractions also imparted some flavours. The quantity of small peptides (MW

year	journal	country	edition	language
2000-03-01

https://hal.inrae.fr/hal-02695877

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