EVALUATION OF TASTE COMPOUNDS OF SWISS CHEESE (EMMENTALER)

Authors
WARMKE R BELITZ HD GROSCH W
Citation
R. Warmke et al., EVALUATION OF TASTE COMPOUNDS OF SWISS CHEESE (EMMENTALER), Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(3), 1996, pp. 230-235
Citations number
28
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
203
Issue
3
Year of publication
1996
Pages
230 - 235
Database
ISI
SICI code
0044-3026(1996)203:3<230:EOTCOS>2.0.ZU;2-1
Abstract
The following substances were evaluated as potent taste compounds: ace tic acid, propionic acid, lactic acid, succinic acid and glutamic acid , each in free form and/or as ammonium, sodium, potassium, magnesium a nd calcium salts, as well as the corresponding chlorides and phosphate s. 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.