Evaluation of taste compounds of Swiss cheese (Emmentaler)

被引：77

作者：

Warmke, R

Belitz, HD

Grosch, W

机构：

[1] DEUTSCH FORSCH ANSTALT LEBENSMITTELCHEM,D-85748 GARCHING,GERMANY

[2] TECH UNIV MUNICH,INST LEBENSMITTELCHEM,D-85748 GARCHING,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1996年 / 203卷 / 03期

关键词：

emmentaler cheese; taste compounds; chemical analysis of taste; sensorial analysis of taste;

D O I：

10.1007/BF01192869

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The following substances were evaluated as potent taste compounds: acetic acid, propionic acid, lactic acid, succinic acid and glutamic acid, each in free form and/or as ammonium, sodium, potassium, magnesium and calcium salts, as well as the corresponding chlorides and phosphates. Magnesium and calcium propionate mainly caused the sweetish note in the taste profile of Emmentaler. Although bitter tasting amino acids and peptides occurred in the cheese sample, they were not detected in the taste profile.

引用

页码：230 / 235

页数：6

共 28 条

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