Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds |
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Authors: | Gonzalo Taborda José A Gómez-Ruiz Isabel Martínez-Castro Lourdes Amigo Mercedes Ramos Elena Molina |
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Affiliation: | (1) Instituto de Fermentaciones Industriales, CSIC, C/Juan de la Cierva, 3. 28006 Madrid, Spain;(2) Instituto de Química Orgánica, CSIC, C/ Juan de la Cierva, 3. 28006 Madrid, Spain;(3) Present address: Facultad de Ciencias Exactas y Naturales, Departamento de Química, Universidad de Caldas, Calle 65 no 26-10, Manizales, Caldas, Colombia;(4) Present address: Food Safety and Quality Unit, European Commission-Joint Research Center Institute for Reference Materials and Measurements (IRMM), Retieseweg 111, 2440 Geel, Belgium |
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Abstract: | The correlation between chemical and sensory analysis of the water-soluble extract compounds with molecular weight less than
1,000 Da (WSE < 1,000 Da) from Manchego cheese at different stages of ripening, as well as the influence of the pasteurization
processes, has been studied. Free amino acids, peptides and volatile compounds were more abundant in raw milk cheeses WSE < 1,000 Da.
Further fractionation of the WSE < 1,000 Da was carried on by gel permeation chromatography and amino acids, peptides, ions
and volatiles were determined in the fractions. The same fractions were also subjected to organoleptic evaluation. Volatile
compounds were related to the aroma and small peptides and amino acids to the taste. Volatile compounds were mainly alcohols
and ketones. Fresh and floral notes were detected in the 4-month-old cheeses, which evolved into more intense and complex
flavors in the 8-month-old cheeses. Peptides detected in the fractions were mainly hydrophilic. Umami taste was predominant
in most of the fractions and it could be related to the presence of glutamic and aspartic acids in these fractions. Salty
taste was perceived with high intensity in the fractions with a high content of salts. Bitter taste was mainly detected in
the last eluting fractions and it was attributed to the Tyr, Phe and Trp residues found in these fractions.
Electronic supplementary material The online version of this article (doi:) contains supplementary material, which is available to authorized users. |
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Keywords: | Manchego cheese Low-molecular-weight water-soluble compounds Sensorial analyses Flavor Taste Pasteurization |
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