Why Does This Cheese Taste So Gouda?
Scientists in Germany combined mass spectrometry and other analytical instruments and sensory tools to identify six gamma-glutamyl peptides that appear to be responsible for the complex, long-lasting flavor of Gouda cheese.
Scientists in Germany combined mass spectrometry and other analytical instruments and sensory tools to identify six gamma-glutamyl peptides that appear to be responsible for the complex, long-lasting flavor of Gouda cheese. They compared 4-week-old Gouda to a Gouda that had been aged 44 weeks, which had a more intense “kokumi sensation,” or heartiness, when sampled by a taste panel. The six peptides were present in much greater quantities in the aged cheese, accounting for its richer flavor. Because the 4-week-old cheese lacked this intense kokumi sensation, the researchers concluded that the six peptides develop during the ripening process. According to the researchers, their discovery could lead to the development of more flavorful cheeses and other dairy products by technological means.
Best of the Week: EAS Conference Coverage, IR Spectroscopy, Microplastics
November 22nd 2024Top articles published this week include highlights from the Eastern Analytical Symposium, a news article about the infrared (IR) spectroscopy market, and a couple of news articles recapping spectroscopic analysis of microplastics.
FT-IR Analysis of pH and Xylitol Driven Conformational Changes of Ovalbumin–Amide VI Band Study
November 21st 2024This study uses Fourier transform infrared (FT-IR) spectroscopy to analyze how the globular protein ovalbumin's secondary structures transition under varying pH conditions in the presence of the cosolvent xylitol, highlighting the role of noncovalent interactions in these conformational changes.
