jf300563n_si_001.pdf (55.55 kB)
Identification of Bitterness-Masking Compounds from Cheese
journal contribution
posted on 2015-12-16, 21:21 authored by Ryousuke Homma, Haruyuki Yamashita, Junko Funaki, Reiko Ueda, Takanobu Sakurai, Yoshiro Ishimaru, Keiko Abe, Tomiko AsakuraBitterness-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.