期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 49, 期 6, 页码 2930-2939出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf000967m
关键词
Camembert cheese; bitterness; ripening; taste; water-soluble extract; matrix effect; omission tests
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.
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