Taste active compounds in a goat cheese water-soluble extract. 2. Determination of the relative impact of water-soluble extract components on its taste using omission tests

The aim of this work was to determine the relative impact of water-soluble compounds on the gustatory properties of a goat cheese water-soluble extrac t (WSE). Using a semisynthetic model mixture (MWSE) previously elaborated i n physicochemical and gustatory accordance with the cheese WSE (see part 1, Engel et al. J. Agric. Food Chem. 2000, 48, 4252-4259), omission tests wer e performed. Among the main taste characteristics of the WSE (salty, sour, and bitter), saltiness was explained by an additive contribution of sodium, potassium, calcium, and magnesium cations, whereas sourness was mainly due to a synergistic effect involving sodium chloride, phosphates, and lactic acid and bitterness was found to result from calcium and magnesium chloride s, the impact of which was partially masked by sodium chloride. In contrast , amino acids, lactose, and peptides did not have any significant impact on WSE taste properties. To quantify the contribution of the taste active com pounds to bitterness and saltiness, stepwise multiple linear regressions we re performed. Those contributions were expressed as a percentage of the con sidered taste characteristic intensity in the WSE. The model obtained allow ed up to 97.4% of the perceived saltiness to be described and similar to 85 % of the bitterness.