Scientists in Germany combined mass spectrometry and other analytical instruments and sensory tools to identify six gamma-glutamyl peptides that appear to be responsible for the complex, long-lasting flavor of Gouda cheese.
Scientists in Germany combined mass spectrometry and other analytical instruments and sensory tools to identify six gamma-glutamyl peptides that appear to be responsible for the complex, long-lasting flavor of Gouda cheese. They compared 4-week-old Gouda to a Gouda that had been aged 44 weeks, which had a more intense “kokumi sensation,” or heartiness, when sampled by a taste panel. The six peptides were present in much greater quantities in the aged cheese, accounting for its richer flavor. Because the 4-week-old cheese lacked this intense kokumi sensation, the researchers concluded that the six peptides develop during the ripening process. According to the researchers, their discovery could lead to the development of more flavorful cheeses and other dairy products by technological means.
An Interview with AES Mid-Career Award Recipient Jason Dwyer
July 25th 2024Jason Dwyer of the University of Rhode Island has been named the recipient of the American Electrophoresis Society’s Mid-Career Award, which honors exceptional contributions to the field of electrophoresis, microfluidics, and related areas by an individual who is currently in the middle of their career.
Glucose's Impact on Brain Cancer Cells Unveiled Through Raman Imaging
July 25th 2024Researchers have used Raman spectroscopy and chemometric methods to reveal how glucose affects normal and cancerous brain cell metabolism. Their findings highlight specific biomarkers that can distinguish metabolic changes, potentially aiding in cancer research and treatment.