Taste active compounds in a goat cheese water-soluble extract. 1. Development and sensory validation of a model water-soluble extract

The aim of this study was to evaluate the impact of the components of a goa t cheese water-soluble extract (WSE) on its flavor by both physicochemical and sensory techniques with special emphasis on taste. After characterizati on of the organoleptic properties of the cheese, the WSE was extracted with pure water and submitted to successive tangential ultrafiltrations and nan ofiltration. The physicochemical assessment of these fractions led to the c onstitution of a model mixture (MWSE) compared by sensory evaluation to the crude WSE, using a panel of 16 trained members. The results of both sensor y profile and triangular tests indicate no significant difference, therefor e proving that the reconstitution of the WSE was correct, thereby showing t he sensory neutrality of lipids and peptides smaller than 500 Da, which had not been included in the MWSE. Moreover, the cheese gustatory characterist ics are comparable to those of the WSE despite weaker levels of sharpness a nd astringency in the extract, the respective origins of which are discusse d.