German researchers: Flavour of Parmesan based on 31 ingredients
That salty, sharp but bittersweet taste that is the signature of fine Parmesan cheese has been found to be derived from 31 active ingredients, according to a study published Thursday by German researchers in the Journal of Agricultural and food Chemistry.
That may be rather esoteric, but according to authors Hedda Hillmann and Thomas Hofmann, who study food chemistry at the Technical University of Munich, breaking down the taste of Parmesan into its base parts would allow for a host of culinary opportunities.
The researchers had specially trained experts identify the different taste characteristics of Parmesan, and the scientists using a high resolution mass spectrometer separated out corresponding amino acids, fatty acids and other assorted minerals.
The result: The experts created a watery Parmesan "solution" matched the taste of the actual cheese "very well".
So in the end, creating a "molecular, chemosensorial fingerprint" for cheese would a allow producers to adjust and improve the quality of their cheese, and even lead to the ability to make the Parmesan taste without having to make the actual cheese.
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