Table 2. Evaluation of the Bitterness-Masking Activities of Fractions Separated by Silica Gel Chromatography.
| sample | sensory testa | score | concentration |
|---|---|---|---|
| Baraka cheese | I | 3 | 0.5 g/sip |
| oily fraction | II | 2 | 1 mg/mL |
| fraction A | II | 1 | 1 mg/mL |
| fraction B | II | 1.5 | 1 mg/mL |
| fraction C | II | 3 | 1 mg/mL |
| fraction D | II | 1.5 | 2 mg/mL |
a
Sensory test I: 0.5 g of Baraka cheese was put on the tongue and spread over the entire tongue prior to tasting 0.0080% quinine hydrochloride (QHCl). Sensory test II: each fraction was solubilized in 0.0080% QHCl and evaluated for bitterness. The bitterness was evaluated on a 3-score scale: (1) equal to that of 0.0080% QHCl, (2) slightly less bitter than 0.0080% QHCl, or (3) significantly less bitter. Score shows the median of the answers of the panelist. The details are provided under Materials and Methods. Each score is the average of four trials.