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Document type:
Zeitschriftenaufsatz 
Author(s):
Hillmann, Hedda; Hofmann, Thomas 
Title:
Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese 
Abstract:
Targeted quantitation of 65 candidate taste compounds and ranking on the basis of dose-over-threshold (DoT) factors, followed by taste re-engineering and omission experiments in aqueous solution as well as in a cheese-like model matrix, led to the identification of a total of 31 key tastants (amino acids, organic acids, fatty acids, biogenic amines, and minerals) with DoT factors {\textgreater}/=1.0 and a total of 15 subthreshold, but kokumi-enhancing, gamma-glutamyl peptides in extraordinarily...    »
 
Journal title:
Journal of Agricultural and Food Chemistry 
Year:
2016 
Journal volume:
64 
Year / month:
2016-02 
Journal issue:
Pages contribution:
1794--1805 
Print-ISSN:
0021-8561