Taste Active Compounds in a Goat Cheese Water-Soluble Extract. 2. Determination of the Relative Impact of Water-Soluble Extract Components on Its Taste Using Omission Tests

The aim of this work was to determine the relative impact of water-soluble compounds on the gustatory properties of a goat cheese water-soluble extract (WSE). Using a semisynthetic model mixture (MWSE) previously elaborated in physicochemical and gustatory accordance with the cheese WSE (see part 1,...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2000-09, Vol.48 (9), p.4260-4267
Main Authors: Engel, E, Nicklaus, S, Septier, C, Salles, C, Le Quéré, J. L
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Cheese
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
Goats
Life Sciences
Milk and cheese industries. Ice creams
Solubility
Taste
Water
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Summary:The aim of this work was to determine the relative impact of water-soluble compounds on the gustatory properties of a goat cheese water-soluble extract (WSE). Using a semisynthetic model mixture (MWSE) previously elaborated in physicochemical and gustatory accordance with the cheese WSE (see part 1, Engel et al. J. Agric. Food Chem. 2000, 48, 4252−4259), omission tests were performed. Among the main taste characteristics of the WSE (salty, sour, and bitter), saltiness was explained by an additive contribution of sodium, potassium, calcium, and magnesium cations, whereas sourness was mainly due to a synergistic effect involving sodium chloride, phosphates, and lactic acid and bitterness was found to result from calcium and magnesium chlorides, the impact of which was partially masked by sodium chloride. In contrast, amino acids, lactose, and peptides did not have any significant impact on WSE taste properties. To quantify the contribution of the taste active compounds to bitterness and saltiness, stepwise multiple linear regressions were performed. Those contributions were expressed as a percentage of the considered taste characteristic intensity in the WSE. The model obtained allowed up to 97.4% of the perceived saltiness to be described and ∼85% of the bitterness. Keywords: Omission tests; goat cheese; taste; synergistic effect; masking effect; peptides; minerals
ISSN:0021-8561
1520-5118
DOI:10.1021/jf991364h