HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Harwalkar, V. R. Search for Related Content PubMed Articles by Harwalkar, V. R.

Influence of Hydrogen Ion Concentration on Extraxtability and Flavor of Bitter and Astringent Flavor Components from Cheddar Cheese and Cultured Milk¹

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

ABSTRACT

Extractability of bitter and astringent flavor components from Cheddar cheese and cultured milk by a chloroform-methanol solvent system was demonstrated to be dependent on acid pH conditions. Similarly, the quantity of peptides extractable from acid samples was much greater than that from neutral or alkaline samples. Bitter and astringent flavor responses to the acidic extracts were independent of pH between 3.0 and 8.7. At pH 10.5 and above bitterness was not affected but a marked loss occurred in astringency which was restored by lowering pH.

¹ Contribution 172 Canada Department of Agriculture, Ottawa.