Identification of Bitterness-Masking Compounds from Cheese
| Autor: | Yoshiro Ishimaru, Takanobu Sakurai, Ryousuke Homma, Junko Funaki, Keiko Abe, Haruyuki Yamashita, Tomiko Asakura, Reiko Ueda |
|---|---|
| Rok vydání: | 2012 |
| Předmět: |
Taste
bitter taste bitterness masking Fraction (chemistry) Article cheese chemistry.chemical_compound Column chromatography stomatognathic system Humans sensory test chemistry.chemical_classification Chromatography Quinine Silica gel food and beverages Fatty acid Isothermal titration calorimetry General Chemistry Taste Buds isothermal titration calorimetry Oleic acid oleic acid chemistry Composition (visual arts) fatty acid General Agricultural and Biological Sciences psychological phenomena and processes |
| Zdroj: | Journal of Agricultural and Food Chemistry |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf300563n |
| Popis: | Bitterness-masking compounds were identified in a natural white mold cheese. The oily fraction of the cheese was extracted and further fractionated by using silica gel column chromatography. The four fractions obtained were characterized by thin-layer chromatography and nuclear magnetic resonance spectroscopy. The fatty acid-containing fraction was found to have the highest bitterness-masking activity against quinine hydrochloride. Bitterness-masking activity was quantitated using a method based on subjective equivalents. At 0.5 mM, the fatty acid mixture, which had a composition similar to that of cheese, suppressed the bitterness of 0.008% quinine hydrochloride to be equivalent to that of 0.0049-0.0060% and 0.5 mM oleic acid to that of 0.0032-0.0038% solution. The binding potential between oleic acid and the bitter compounds was estimated by isothermal titration calorimetry. These results suggest that oleic acid masked bitterness by forming a complex with the bitter compounds. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|