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Characterization of an Astringent Flavor Fraction from Cheddar Cheese¹

Food Research Institute, Research Branch, Canada Department of Agriculture, Ottawa

ABSTRACT

The astringent fraction isolated from Cheddar cheese consisted of associated polypeptides with an unusually high content of hydrophobic amino acid residues. It was characterized by a S_20,w of 1.25, molecular weight of 9 to 12000 and 0.04% calcium, 0.02% magnesium and ~0.05% phosphorus. It had an isoelectric point between pH 6 and 7 where it was also water-insoluble. Strong astringency was detectable at acid or neutral pH but not at highly alkaline pH (<pH 10). Loss of astringency at alkaline pH was related to ionization of the phenolic groups, which were shown to be exposed.

¹ Contribution 171 Canada Department of Agriculture, Ottawa.