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Titel:

A series of kokumi peptides impart the long-lasting mouthfulness of matured Gouda cheese

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Toelstede, Simone; Dunkel, Andreas; Hofmann, Thomas
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...     »
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2009
Band / Volume:
57
Heft / Issue:
4
Seitenangaben Beitrag:
1440--1448
Volltext / DOI:
doi:10.1021/jf803376d
Print-ISSN:
0021-8561
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