17A-20 |
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M. OGASAWARA1, Y. Yamada1, C. Saito1, and M. Egi2. (1) Food Creation Center, KYOWA HAKKO KOGYO CO.,LTD., 4041, Ami, Ami-machi, Inashiki-gun, Ibaraki, 300-0398, Japan, (2) Food Development Department, KYOWA HAKKO KOGYO CO.,LTD., 1-6-1, Ohtemachi, Chiyoda-ku, Tokyo, 100-8185, Japan Peptides are known to be involved in developing the flavor structure of fermented and aged foods but the exact role they play in food flavor has not yet been clarified. This study deals with the taste and characteristics of peptides developed during the aging process of 6 weeks to 7 years old Gouda cheese. Gouda cheese aged 6 weeks, 4 months, 6 months, 1 year, 2 years, 4 years and 7 years used in this study were obtained from CONO KAASMAKERS located in westbeemster, northern Netherlands. Cheese analysis were performed by AOAC Official Method (1995). We evaluated the changes of taste profile, nitrogen compounds, lipid compounds and color formation during the aging process about the Gouda cheese. Gouda cheeses of various ages were obtained and sensory test was performed. We confirm that body improved as the cheese matures. This was especially evident for the more than 2 years aged cheese where a stronger mouthfulness and continuity were observed.There appears to be a formation of Maillard reaction products in cheese aged over 2 years as seen from the dramatic change in color and the L. a .b values. The protein hydrolysis was followed by measuring the total nitrogen, the percent free amino acids and gel filtration and the results show the hydrolysis terminated after 2 years aging.The lipid oxidation measurements show an increase in TBA values after 1 year aging and the formation of aldehydes from the oxidation of lipid. The results above suggest there is an oxidation of lipid to form aldehydes in aged cheese and further aging results in the Maillard reaction of these aldehydes and peptides to form the Maillard peptide which seems to be involved in improving the body taste of aged cheese.
Session 17A, Dairy Foods: Cheese and microbiology
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