Influence of Hydrogen Ion Concentration on Extractability and Flavor of Bitter and Astringent Flavor Components from Cheddar Cheese and Cultured Milk

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.