Insights into in vitro digestion properties and peptide profiling of Chinese rubing PDO cheese prepared using different acidification technology

Wei, Guangqiang; Wang, Daodian; Wang, Teng; Yang, Cheng-Ao; Shi, Yanhong; Huang, Aixiang

doi:10.1016/j.foodres.2022.111564

Cited by 14 publications

(6 citation statements)

References 37 publications

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“…The cheese samples were cut into cubes measuring 40 × 40 × 40 mm 3 using the method reported by Wei et al (2022). The color parameters of the cheese samples, L *, a *, and b *, were measured using a colorimeter (CR‐400; Konica Minolta Inc.), and then the chroma ( c *) and the hue angle ( h° ) were calculated using Equations () and ().…”

Section: Methodsmentioning

confidence: 99%

“…The mold excretes enzymes, giving the cheese its typical flavor and aroma. Acid‐coagulated cheese is commonly produced in the south (Yunnan province) and northwest (Inner Mongolia and Xinjiang regions) regions of China (Wei et al, 2022). In this method, lactic acid bacteria are used to produce acid, promoting the coagulation of casein in milk (Cai et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests

2023

Journal of Sensory Studies

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Food and wine pairing has been studied in marketing, sensory science, and hospitality fields to evaluate the gastronomic experience of consumers. In this study, three Chinese red wines (Cabernet Gernischt: CG, Marselan: MS, and Vitis amurensis Rupr: VR) were paired with two French cheeses (Brie and Camembert) and two Chinese cheeses [sweet cheese (SWC) and salty cheese (SAC)]. The physicochemical properties of wines and cheeses were determined. Also, sensory profiles of wine and cheese samples were collected using 100 participants by a check‐all‐that‐apply (CATA) test, and the ideal pairing of wines and cheeses was evaluated using hedonic, flavor intensity, and body‐to‐body relationship tests. The results showed that VR wine presented a sweet flavor and full body. MS and CG wines have a strong, bitter taste and a hot and rough mouthfeel than VR wine. The flavors of Camembert and Brie cheeses were richer and more complex than those of SWC and SAC. The textures of Camembert and Brie were elastic, smooth, creamy, fatty, and soft. VR wine enhanced consumer preference for all four types of cheeses (each combination liking score is more than six). Wine characteristics were suppressed and not enhanced by pairing with cheese. The ideal pair evaluation in terms of flavor intensity and body‐to‐body relationship confirmed that wines dominated these two aspects for cheese‐wine pairs.Practical ApplicationsCATA questions conducted with consumers are popular to profile and characterize food and beverage products. This investigation helps validate CATA method applications in food and wine pairing areas. In addition, the hedonic, flavor intensity, and body‐to‐body tests of Chinese wine and Chinese cheese pairing are helpful in promoting the development of the Chinese wine and cheese industry. The findings provide future research directions in pairing principles of food and beverages.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests

2023

Journal of Sensory Studies

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“…The peptide extracts were First separated and purified through chromatography. Methanol and acetonitrile are the most commonly used organic phases for HPLC [ [115] , [116] , [117] , [118] , [119] ]. Depending on the types of AMPs detected, an appropriate amount of formic acid, at a low proportion, can be added to either the aqueous phase or organic phase.…”

Section: Application Of Ms In Amps Studymentioning

confidence: 99%

Applications of tandem mass spectrometry (MS/MS) in antimicrobial peptides field: Current state and new applications

Fang,

Yu,

et al. 2024

Heliyon

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“…The peptide content of sample before and after in vitro digestion was determined according to the method of Wei et al (2022). The digestion product (5 mL) was mixed with an equal volume of 10 trichloroacetic acids (West Asia Chemical Co, Ltd, Chengdu, China) solution and left for 30 min.…”

Section: Determination Of Peptide Contentmentioning

confidence: 99%

Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked

et al. 2023

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The diced chicken with mushroom was taken as the research object to investigate the differences in quality and protein digestion characteristics between traditional (TD) cooked and prefabricated (ST) product. The results showed that compared to TD cooked, the acceptability and flavor of sensory evaluation of ST product decreased significantly, while the taste and chewiness improved remarkably. In addition, the bound and immobilized water were found transferred to free water indicated the water holding capacity decreased and meat softened. The analysis of gas chromatography-mass spectrometry (GC-MS) indicated that hexal, octanal and volatile substances from spices were the key substances causing flavor differences between the two methods and could be further distinguished by the electronic nose and tongue. The results of digestion in vitro showed that the protein digestibility, release rate of peptide and free amino-acid in the ST product were higher than that in the TD cooked. The contents of α-helix and β-sheet decreased with the increase of digestion time in the two methods, while the α-helix content of the ST product was lower during the first 60 min of intestinal digestion than that in TD cooked. These findings give a new insight into the associations of processing methods with meat quality.

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Insights into in vitro digestion properties and peptide profiling of Chinese rubing PDO cheese prepared using different acidification technology

Cited by 14 publications

References 37 publications

Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests

Chinese red wine and cheese pairings: A preliminary study of consumer perception using check‐all‐that‐apply and hedonic tests

Applications of tandem mass spectrometry (MS/MS) in antimicrobial peptides field: Current state and new applications

Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked

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