TY - JOUR
T1 - Taste components of Cheddar cheese
T2 - Fractionation and optimization of Cheddar cheese taste in water
AU - Yang, Bin
AU - Vickers, Zata
PY - 2004/12/1
Y1 - 2004/12/1
N2 - To determine the taste components of Cheddar cheese, we fractionated one mild Cheddar cheese and one aged Cheddar cheese by water extraction, freeze-drying and gel filtration. Salty, sour and umami were the three predominant tastes present in the fractions. Neither trigeminal sensations nor astringency was perceived. We used response surface methodology to reconstruct a mild Cheddar cheese taste and an aged Cheddar cheese taste in water. Less salt and less acid were needed to simulate the taste of mild Cheddar cheese, compared with aged Cheddar cheese. Our optimized water solutions (containing sodium chloride, lactic acid and monosodium glutamate) were as similar to the real cheese samples as were the water extracts of the standard cheeses. However, neither our optimized solutions nor the water extracts matched the taste of the actual cheeses.
AB - To determine the taste components of Cheddar cheese, we fractionated one mild Cheddar cheese and one aged Cheddar cheese by water extraction, freeze-drying and gel filtration. Salty, sour and umami were the three predominant tastes present in the fractions. Neither trigeminal sensations nor astringency was perceived. We used response surface methodology to reconstruct a mild Cheddar cheese taste and an aged Cheddar cheese taste in water. Less salt and less acid were needed to simulate the taste of mild Cheddar cheese, compared with aged Cheddar cheese. Our optimized water solutions (containing sodium chloride, lactic acid and monosodium glutamate) were as similar to the real cheese samples as were the water extracts of the standard cheeses. However, neither our optimized solutions nor the water extracts matched the taste of the actual cheeses.
UR - http://www.scopus.com/inward/record.url?scp=17044374717&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=17044374717&partnerID=8YFLogxK
U2 - 10.1111/j.1745-459X.2004.030604.x
DO - 10.1111/j.1745-459X.2004.030604.x
M3 - Article
AN - SCOPUS:17044374717
VL - 19
SP - 546
EP - 559
JO - Journal of Sensory Studies
JF - Journal of Sensory Studies
SN - 0887-8250
IS - 6
ER -