C. Salles et al., SENSORY AND CHEMICAL-ANALYSIS OF FRACTIONS OBTAINED BY GEL-PERMEATIONOF WATER-SOLUBLE COMTE CHEESE EXTRACTS, Journal of agricultural and food chemistry, 43(6), 1995, pp. 1659-1668
The pure water extraction of Comte cheese solubles and their chromatog
raphic separation facilitate sensory analysis experiments with the fra
ctions directly collected from the column. Two extracts, one obtained
after ultrafiltration, the other after chromatography on Sephadex G25,
have been separated on Toyopearl HW-40S. The sensory evaluation of th
e obtained fractions shows in the two cases that some fractions have i
nteresting flavors. However, physicochemical analysis shows that organ
oleptic characteristics are linked more to the presence of amino acids
and salts than to the presence of peptides. Apart from monosodium glu
tamate, most of the amino acids are present in the fractions at concen
trations lower than their threshold values measured in water. Therefor
e, the hypothesis of synergistic effects among amino acids or between
amino acids and other kinds of compounds, such as salts, can be raised
. Moreover, the fractions containing free amino acids are also general
ly the most aromatic. The nature and the origin of these volatile comp
ounds responsible for these aromas have to be determined.