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Titel:

Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Hillmann, Hedda; Hofmann, Thomas
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 >/=1.0 and a total of 15 subthreshold, but kokumi-enhancing, gamma-glutamyl peptides in extraordinarily high concentr...     »
Stichworte:
BayBioMS
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2016
Band / Volume:
64
Heft / Issue:
8
Seitenangaben Beitrag:
1794-1805
Volltext / DOI:
doi:10.1021/acs.jafc.6b00112
Verlag / Institution:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Publikationsdatum:
02.03.2016
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