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Morita A, Araki T, Ikegami S, Okaue M, Sumi M, Ueda R, Sagara Y. Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.175] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Airi Morita
- Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo
| | - Tetsuya Araki
- Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo
| | - Shoma Ikegami
- Food Science and Technology Institute, Morinaga Milk Industry, Co., Ltd
| | - Misako Okaue
- Product Evaluation Center, Morinaga Milk Industry, Co., Ltd
| | - Masahiro Sumi
- Product Evaluation Center, Morinaga Milk Industry, Co., Ltd
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Homma R, Yamashita H, Funaki J, Ueda R, Sakurai T, Ishimaru Y, Abe K, Asakura T. Identification of bitterness-masking compounds from cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4492-4499. [PMID: 22502602 PMCID: PMC3399598 DOI: 10.1021/jf300563n] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2011] [Revised: 04/07/2012] [Accepted: 04/13/2012] [Indexed: 05/31/2023]
Abstract
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.
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Affiliation(s)
- Ryousuke Homma
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Haruyuki Yamashita
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Junko Funaki
- International College
of Arts and Sciences, Fukuoka Women’s
University, 1-1-1 Kasumigaoka, Higashi-ku, Fukuoka 813-8529,
Japan
| | - Reiko Ueda
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Takanobu Sakurai
- General Research Institute of Food Science and Technology, Nissin Foods Holdings Company, Ltd., 7-4-1 Nojihigashi, Kusatsu-shi, Shiga 525-0058, Japan
| | - Yoshiro Ishimaru
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Keiko Abe
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
| | - Tomiko Asakura
- Department of Applied
Biological Chemistry, Graduate School of Agricultural
and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
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Package Design of Ready-to-Drink Coffee Beverages Based on Food Kansei Model—Effects of Straw and Cognition Terms on Consumer’s Pleasantness. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0527-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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