Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

Enzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries. However, they tend to be characterized by a bitter taste and some off-f...

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Bibliographic Details
Main Authors: Dahlia Daher, Barbara Deracinois, Alain Baniel, Elodie Wattez, Justine Dantin, Renato Froidevaux, Sylvie Chollet, Christophe Flahaut
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Foods
Subjects:
biocatalysis
bitterness
micellar casein hydrolysates
off-flavors
peptidomics
sensory analysis
Online Access:https://www.mdpi.com/2304-8158/9/10/1354

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