Correlation of sensory bitterness in dairy protein hydrolysates: Comparison of prediction models built using sensory, chromatographic and electronic tongue data

Newman, Josephine; Egan, Thelma; Harbourne, Niamh; O’Riordan, Dolores; Jacquier, Jean-Christophe; O’Sullivan, M.

doi:10.1016/j.talanta.2014.03.036

Cited by 46 publications

(35 citation statements)

References 43 publications

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“…An association between EH and bitterness was not observed, which may be due, in part, to differences in the types of peptides and free amino acids released by the different commercial endoproteases used for hydrolysate production (Newman et al, 2014). The most bitter hydrolysate was T3, which also had the Metallic, flat a Expressed as α-amino groups in milliequivalents of l-Leu/g of protein (meq Leu/g).…”

Section: Screening Of Wphs For Ace-inhibitory Activity and Bitternessmentioning

confidence: 99%

Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

Cheung

Aluko

Cliff

et al. 2015

Journal of Functional Foods

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Section: Screening Of Wphs For Ace-inhibitory Activity and Bitternessmentioning

confidence: 99%

Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

Cheung

Aluko

Cliff

et al. 2015

Journal of Functional Foods

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“…For each type of kernel, a self-compiled program screened and optimized the model parameters repeatedly, finally selecting the most appropriate kernel function and parameters. Modeling optimization was performed with SVM (36) and DA (37), with classification accuracy rates of cross-validation calculated separately.…”

Section: Methodsmentioning

confidence: 99%

Optimization and validation of the protocol used to analyze the taste of traditional Chinese medicines using an electronic tongue

Gao

Liu

et al. 2016

Experimental and Therapeutic Medicine

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Tools to define the active ingredients and flavors of Traditional Chinese Medicines (TCMs) are limited by long analysis times, complex sample preparation and a lack of multiplexed analysis. The aim of the present study was to optimize and validate an electronic tongue (E-tongue) methodology to analyze the bitterness of TCMs. To test the protocol, 35 different TCM concoctions were measured using an E-tongue, and seven replicate measurements of each sample were taken to evaluate reproducibility and precision. E-tongue sensor information was identified and classified using analysis approaches including least squares support vector machine (LS-SVM), support vector machine (SVM), discriminant analysis (DA) and partial least squares (PLS). A benefit of this analytical protocol was that the analysis of a single sample took <15 min for all seven sensors. The results identified that the LS-SVM approach provided the best bitterness classification accuracy (binary classification accuracy, 100%; ternary classification accuracy, 89.66%). The E-tongue protocol developed showed good reproducibility and high precision within a 6 h measurement cycle. To the best of our knowledge, this is the first study of an E-tongue being applied to assay the bitterness of TCMs. This approach could be applied in the classification of the taste of TCMs, and serve important roles in other fields, including foods and beverages.

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“…However, the bitterness of DPHs is much more complicated as they contain hydrolyzed proteins, so hundreds or thousands of peptides may be present in the DPH, in combination with free amino acids, ash, and traces of fat. A recent study (Newman, Egan, et al, ) showed that bitterness in DPHs was best described in a statistical model that considered both the hydrophobicity (determined by reverse phase [RP]‐high performance liquid chromatography [HPLC]) and size (determined by size exclusion chromatography [SEC]‐HPLC) of the peptides present.…”

Section: Introductionmentioning

confidence: 99%

Validation of a paper‐disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food‐grade fractionation system

Murray

O’Riordan

Jacquier

et al. 2017

Journal of Sensory Studies

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Casein-hydrolysates (NaCaH) are desirable functional ingredients, but their bitterness impedes usage in foods. This study sought to validate a paper-disk approach to help evaluate bitterness in NaCaHs and to develop a food-grade approach to separate a NaCaH into distinct fractions, which could be evaluated by a sensory panel. Membrane filtration generated <0.2-μm and <3-kDa permeates. Further fractionation of the <3-kDa permeate by flash-chromatography generated four fractions using ethanol (EtOH) concentrations of 5, 10, 30 and 50%. As some fractions were poorly soluble in water, the fractions were resolubilzed in EtOH and impregnated into paper-disks for sensory evaluation. Bitterness differences observed in the membrane fractions using this sensory evaluation approach reflected those observed for the same fractions presented as a liquid. The flash-chromatography fractions increased in bitterness with an increase in hydrophobicity, except for the 50% EtOH fraction which had little bitterness. Amino acid analysis of the fractions showed enrichment of different essential amino acids in both the bitter and less bitter fractions. Practical Applications The developed food-grade fractionation system, allowed for a simple and reasonably scaled approach to separating a NaCaH, into physicochemically different fractions that could be evaluated by a sensory panel. The method of sensory evaluation used in this study, in which NaCaH samples are impregnated into paper-disks, provided potential solutions for issues such as sample insolubility and limited quantities of sample. As the impregnated paper-disk samples were dehydrated, their long storage life could also be suitable for sensory evaluations distributed by mail for large consumer studies. The research, in this study, allowed for a greater understanding of the physicochemical basis for bitterness in this NaCaH. As some essential amino acids were enriched in the less bitter fractions, selective removal of bitter fractions could allow for the incorporation of the less bitter NaCaH fractions into food products for added nutritional value, without negatively impacting sensory properties. There is potential for this approach to be applied to other food ingredients with undesirable tastes, such as polyphenols.

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Correlation of sensory bitterness in dairy protein hydrolysates: Comparison of prediction models built using sensory, chromatographic and electronic tongue data

Cited by 46 publications

References 43 publications

Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

Optimization and validation of the protocol used to analyze the taste of traditional Chinese medicines using an electronic tongue

Validation of a paper‐disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food‐grade fractionation system

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