Goat Cheese Flavor: Sensory Evaluation of Branched-Chain Fatty Acids and Small Peptides

• Published in: Journal of food science 2002-03, Vol.67 (2), p.835-841
• Main Authors: Salles, C., Sommerer, N., Septier, C., Issanchou, S., Chabanet, C., Garem, A., Quéré, J.-L. Le
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; branched-chain fatty acids; Cheese; cheese model; Chemical and Process Engineering; Engineering Sciences; Fatty acids; flavor; Food engineering; Food industries; Food science; Fundamental and applied biological sciences. Psychology; goat cheese; Life Sciences; Milk and cheese industries. Ice creams; Peptides; Phosphorus; threshold value
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2002.tb10686.x

Small peptides (MW < 1000 g/mol) and volatile fatty acids of goat cheese were studied for their favorite properties. The threshold values of 4‐methyl‐ and 4‐ethyl‐octanoic acids‐responsible for the typical goat note were evaluated at pH 5 for orthonasal aroma in a citrate buffer and for retronasal aroma after incorporation in a cheese model. Though the concentration of the 4‐ethyl‐ was lower than the concentration of the 4‐methyl‐octanoic acid in goat cheese, its relative impact on the typical goat flavor appeared more important because of its much lower threshold value. The small peptides, isolated by nano filtration of the ultrafiltered water‐soluble extract at pH 5, were incorporated in the cheese model. Sensory evaluations with omission tests did not allow us to find any taste activity for this peptidic fraction.