Molecular Food Engineering to Ensure Consistent Parmesan Cheese Taste

In recent years, the food and beverage industry has increasingly been turning to science to analyze products and come up with systematic ways to improve them. Some of these studies have been geared toward identifying components in cheeses that give them their savory blend of salty and bitter notes. But no one had thoroughly investigated parmesan's particular suite of tasty compounds.
 
Hedda Hillmann and Thomas Hofmann from the Technical University of Munich, Germany, took on the challenge.

 

The researchers extracted the active, key taste compounds from samples of parmesan and identified 31 that were critical to the cheese's savory and bitter flavors. Several peptides were identified for the first time in parmesan and were found at high concentrations. The researchers say knowing this taste profile could help manufacturers tweak their processes to produce a better tasting cheese.