Parmesan

“Targeted quantitation of 65 candidate taste compounds and ranking on the basis of dose-over-threshold (DoT) factors, followed by taste re-engineering and omission experiments in aqueous solution as well as in a cheese-like model matrix, led to the identification of a total of 31 key tastants (amino acids, organic acids, fatty acids, biogenic amines, and minerals) with DoT factors ≥1.0”

amino acids, organic acids, fatty acids, biogenic amines, and minerals → identified as key tastants → Parmesan cheese

“The excellent match of the sensory profile of the taste recombinants and the authentic cheese demonstrated the identified taste compounds to be fully sufficient to create the characteristic taste profile of the Parmesan cheese”

identified taste compounds → sufficient to create → characteristic taste profile of Parmesan cheese

“a total of 15 subthreshold, but kokumi-enhancing, γ-glutamyl peptides in extraordinarily high concentrations of 20468 μmol/kg”

γ-glutamyl peptides → identified as subthreshold, but kokumi-enhancing → Parmesan cheese

“We characterize the microbial communities in samples taken from five different locations across the Parmesan cheese production chain, confirming that the final product contains microorganisms derived from cattle gut, milk, and the nearby environment.”

Parmesan cheese → contains → microorganisms derived from cattle gut, milk, and the nearby environment

“Among the γ-glutamyl peptides, γ-Glu-Gly, γ-Glu-Ala, γ-Glu-Thr, γ-Glu-Asp, γ-Glu-Lys, γ-Glu-Glu, γ-Glu-Trp, γ-Glu-Gln, and γ-Glu-His have been identified for the first time in Parmesan cheese”

γ-Glu-Gly, γ-Glu-Ala, γ-Glu-Thr, γ-Glu-Asp, γ-Glu-Lys, γ-Glu-Glu, γ-Glu-Trp, γ-Glu-Gln, and γ-Glu-His → identified for the first time → Parmesan cheese