Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese |
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| Authors: | Lene T. Andersen Ylva Ardö Wender L.P. Bredie |
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| Affiliation: | 1. Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia;2. The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia;3. Dairy Innovation Australia Limited,180 Princes Highway, Werribee, Victoria 3030, Australia;4. The ARC Dairy Innovation Hub, Department of Chemical and Biomolecular Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia;1. School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi, Xinjiang 832000, PR China;2. Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, Xinjiang 832000, PR China;1. Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;2. Shanghai Milkground Food Tech Co., Ltd, China;1. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China;2. Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, 510640, China;1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. School of Life Sciences, University College Limerick, Co. Limerick, Ireland |
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| Abstract: | The chemical composition of the water-soluble extracts of mature Cheddar cheese were identified, with the emphasis on understanding the interplay of compounds contributing to the savoury taste in Cheddar. The ultra-filtered water-soluble extracts of two mature Cheddar cheeses were fractionated by gel permeation chromatography (GPC). By sensory evaluation, two taste-active GPC fractions were identified from each cheese. On the basis of chemical profiling of these fractions, aqueous model tastant mixtures were prepared and sensory omission tests carried out. Glutamic acid, organic acids and mineral salts were the main tastants, whereas the other amino acids had a limited impact on taste. The characteristic umami taste was explained by a synergistic effect of glutamic acid and salts. Matching umami taste intensities were obtained from different concentrations of glutamic acid and salts. Unmasking of a bitter or sweet taste from mixtures of sub-threshold concentrations of amino acids without glutamic acids was also observed. |
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