Multivariate modelling of relationships between proteolysis and sensory quality of Präst cheese

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• 作者：Are Hugo Pripp ; Siv Skeie ; Tomas Isaksson ; Grethe Iren Borge and Terje Sø ; rhaug
• 关键词：Proteolysis ; PLS ; Sensory descriptors ; Cheese quality ; Taste and flavour
• 刊名：International Dairy Journal
• 出版年：2006
• 出版时间：March 2006
• 年：2006
• 卷：16
• 期：3
• 页码：225-235
• 全文大小：303 K

文摘

A study was undertaken to evaluate how the proteolytic processes during cheese ripening (i.e., cleavage of native caseins, formation of medium-sized and smaller peptides and free amino acids) have an impact on the development of mouthfeel/texture and taste/aroma of maturing cheeses. Multivariate modelling of relationships between results from biochemical analyses of proteolysis and from sensory profiling of Präst samples (N