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Document type:
Zeitschriftenaufsatz 
Author(s):
Toelstede, Simone; Dunkel, Andreas; Hofmann, Thomas 
Title:
A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese 
Abstract:
Comparative sensory analysis revealed that a 44-week-matured Gouda cheese (GC44) exhibited a much more pronounced mouthfulness and long-lasting taste complexity when compared to a young Gouda cheese ripened for only 4 weeks (GC4). To identify the molecules underlying that so-called kokumi sensation, a sensomics approach was applied on the water-soluble extract (WSE44) of GC44 by combining gel permeation chromatography (GPC) with analytical sensory tools. HPLC-MS/MS experiments on GPC fractions i...    »
 
Journal title:
Journal of Agricultural and Food Chemistry 
Year:
2009 
Journal volume:
57 
Journal issue:
Pages contribution:
1440--1448 
Print-ISSN:
0021-8561