Abstract: The four taste-active compounds in Edam cheese, i.e., lactic acid, sodium chloride, free amino acids and free fatty acids were determined. Changes in the contents of lactic acid, sodium chloride and free amino acids were examined after being treated with human saliva, simulated saliva and deionized water were examined. The contribution of these compounds to cheese taste was identified by taste active value (TAV). The results showed that lactic acid had no contribution to cheese taste after three treatments. Sodium chloride mainly contributed to the salty taste and there was no significant difference of sodium chloride content between human saliva and deionized water treatments. Free fatty acids were primarily responsible for the acid taste with a mellow mouth feeling. The glutamic acid content of cheese was below the threshold value after human saliva treatment and no umami taste was perceived. Sensory evaluation indicated that the salty taste of cheese was strong and retained well.

Key words: cheese; saliva; taste characteristic; free amino acids

摘要： 对Edam干酪中乳酸、氯化钠、游离氨基酸以及游离脂肪酸4 种特征滋味物质进行测定，并通过口腔唾液、模拟唾液以及普通去离子水3 种处理方式对干酪样品进行处理，对比干酪中乳酸、氯化钠、游离氨基酸的含量，并用滋味活度值判定对干酪滋味的贡献，同时对干酪进行感官评价。结果表明：经3 种方式处理后，乳酸对干酪滋味无贡献；氯化钠主要赋予干酪咸味，且人体唾液和普通去离子水处理后的含量差异不显著；游离脂肪酸主要赋予干酪酸味和醇厚感，经人体唾液处理后，干酪中的游离氨基酸中的谷氨酸含量低于阈值，无法感知到鲜味；感官分析结果表明

关键词: 干酪；唾液；特征滋味；游离氨基酸