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Relationship between level of hydrophobic peptides and bitterness in cheese made from pasteurized and raw milk

Published online by Cambridge University Press:  01 May 1997

MARIA J. GOMEZ
Affiliation:
Departamento de Tecnología de Alimentos, CIT-INIA, Carretera de La Coruña Km 7, E-28040 Madrid, España
SONIA GARDE
Affiliation:
Departamento de Tecnología de Alimentos, CIT-INIA, Carretera de La Coruña Km 7, E-28040 Madrid, España
PILAR GAYA
Affiliation:
Departamento de Tecnología de Alimentos, CIT-INIA, Carretera de La Coruña Km 7, E-28040 Madrid, España
MARGARITA MEDINA
Affiliation:
Departamento de Tecnología de Alimentos, CIT-INIA, Carretera de La Coruña Km 7, E-28040 Madrid, España
MANUEL NUÑEZ
Affiliation:
Departamento de Tecnología de Alimentos, CIT-INIA, Carretera de La Coruña Km 7, E-28040 Madrid, España

Abstract

Hydrophobic and hydrophilic peptides in the water-soluble fraction of 20 batches of Hispanico cheese made from pasteurized and raw milk were determined by reversed-phase HPLC, with detection at 214 and 280 nm. Cheese flavour characteristics were evaluated by a sensory panel, and regressions of bitterness scores on levels of hydrophobic and hydrophilic peptides and their ratio were calculated. The best fitting relationship for pasteurized milk cheese was the linear regression of mean panel bitterness scores on hydrophobic peptides at 280 nm (r2=0·791). The determination coefficient for the regression of hydrophobic peptides at 280 nm on panellist bitterness scores (r2=0·356) was lower, owing to individual differences in the perceived intensity of bitterness. In the case of raw milk cheese, the respective determination coefficients were 0·203 for panel scores and 0·034 for individual panellist scores.

Type
Research Article
Copyright
Proprietors of Journal of Dairy Research 1997

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