Evaluation of taste and ordor of cheese using amino acid analyzer and GC/MS

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  • おいしさへのアプローチ～チーズにおけるアミノ酸とにおいの評価～
  • オイシサ エ ノ アプローチ : チーズ ニ オケル アミノサン ト ニオイ ノ ヒョウカ

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Abstract

<p>It is well known there is a close relationship between taste and flavor of food. In order to identify chemical compounds that characterize taste and flavor, it is necessary to use chemical analyzer together with a sensuous analyzing method. Flavor sensor and taste sensor were developed and are used as the sensuous analyzing method, but it is not possible to identify chemical compounds only by using these sensors. On the other hands, chemical analyzer, such as amino acid analyzer or mass spectrometer, identifies chemical compounds, but their analytical results does not include information about taste and flavor.</p><p>We tried to analyze some kinds of commercially available cheese by using amino acid analyzer to specify taste and flavor, and also by using HS/GC/MS combining sniffing system to identify their compounds. We report here the good and useful results as food analysis.</p>

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