Table 1.
Sensory analysis of the seventeen hydrolysates including the Duncan’s multiple range test a.
| Descriptors | H1 | H2 | H3 | H4 | H5 | H6 | |
|---|---|---|---|---|---|---|---|
| ODOR | milk | 2.02 ± 1.41 cde | 1.99 ± 1.50 cde | 2.72 ± 1.60 ab | 1.99 ± 1.53 cde | 2.09 ± 1.44 cde | 1.96 ± 1.19 de |
| fermented milk | 1.57 ± 0.98 bcd | 1.67 ± 1.23 bcd | 2.27 ± 1.78 a | 1.74 ± 1.56 abcd | 1.53 ± 0.71 cd | 1.87 ± 1.30 abcd | |
| rancid | 1.49 ± 0.94 e | 1.53 ± 1.02 de | 2.23 ± 1.75 abc | 1.90 ± 1.77 bcde | 1.53 ± 1.02 de | 2.63 ± 1.95 a | |
| soya milk | 1.34 ± 0.67 cd | 1.61 ± 1.41 abcd | 1.84 ± 1.53 ab | 1.51 ± 1.06 abcd | 1.41 ± 0.89 abcd | 1.57 ± 0.98 abcd | |
| smelly | 1.92 ± 1.43 e | 1.85 ± 1.27 e | 3.02 ± 1.47 ab | 2.22 ± 1.29 e | 1.98 ± 1.49 e | 2.88 ± 1.70 abc | |
| FLAVORS | bitter | 5.68 ± 1.24 a | 5.01 ± 1.58 bc | 3.31 ± 1.84 e | 4.81 ± 1.58 bcd | 4.58 ± 1.74 bcd | 4.78 ± 1.71 bcd |
| sour | 2.67 ± 1.95 cdef | 2.93 ± 2.16 bcd | 1.97 ± 1.08 g | 2.90 ± 1.87 bcd | 2.80 ± 1.67 bcde | 3.23 ± 1.97 bc | |
| milk | 1.84 ± 1.32 bcd | 2.01 ± 1.49 bcd | 2.34 ± 1.47 ab | 2.01 ± 1.52 bcd | 2.34 ± 1.79 ab | 1.77 ± 1.04 cd | |
| mild | 1.10 ± 0.19 e | 1.30 ± 0.77 e | 1.97 ± 1.45 ab | 1.20 ± 0.46 e | 1.80 ± 1.37 abc | 1.13 ± 0.27 e | |
| sweet | 1.39 ± 1.06 ab | 1.59 ± 1.35 ab | 1.69 ± 1.48 a | 1.39 ± 1.23 ab | 1.45 ± 1.24 ab | 1.55 ± 1.44 ab | |
| rancid | 2.24 ± 1.77 de | 2.27 ± 1.73 de | 1.91 ± 1.61 ef | 2.07 ± 1.48 def | 1.54 ± 0.75 f | 3.24 ± 2.19 a | |
| whey | 1.68 ± 1.05 bc | 2.02 ± 1.50 abc | 2.18 ± 1.39 a | 2.12 ± 1.61 ab | 2.02 ± 1.45 abc | 1.92 ± 1.44 abc | |
| barn | 1.80 ± 1.33 b | 1.73 ± 1.25 b | 1.67 ± 1.29 b | 1.63 ± 0.94 b | 1.53 ± 0.70 b | 2.87 ± 2.03 ab | |
| cheese | 1.80 ± 1.36 cd | 1.77 ± 1.25 cd | 1.94 ± 1.23 cd | 1.97 ± 1.21 cd | 1.70 ± 1.23 d | 2.54 ± 1.79 ab | |
| vanilla | 1.52 ± 1.20 abc | 1.65 ± 1.28 ab | 1.42 ± 1.02 abc | 1.39 ± 0.89 bc | 1.42 ± 0.90 abc | 1.32 ± 0.73 bc | |
| salty | 2.37 ± 2.07 abc | 2.81 ± 2.03 abc | 2.57 ± 1.65 abc | 2.24 ± 1.98 c | 2.64 ± 2.24 abc | 2.61 ± 2.24 abc | |
| PERSISTENCE OF FLAVORS | bitter | 4.78 ± 1.78 a | 4.65 ± 1.55 ab | 2.85 ± 1.51 g | 4.42 ± 1.52 abc | 4.18 ± 1.70 abcd | 4.02 ± 1.45 bcd |
| sour | 2.65 ± 1.99 bcd | 2.65 ± 1.87 bcd | 1.95 ± 1.07 fg | 2.35 ± 1.54 cdef | 2.22 ± 1.47 def | 2.72 ± 1.77 bcd | |
| milk | 1.97 ± 1.45 abc | 2.07 ± 1.69 abc | 2.23 ± 1.61 ab | 2.03 ± 1.61 abc | 2.17 ± 1.85 ab | 1.90 ± 1.33 abc | |
| sweet | 1.35 ± 1.05 a | 1.49 ± 1.20 a | 1.49 ± 1.02 a | 1.39 ± 1.23 a | 1.42 ± 0.90 a | 1.42 ± 1.23 a | |
| cheese | 1.80 ± 1.55 efg | 1.90 ± 1.24 defg | 2.10 ± 1.53 cdefg | 1.77 ± 1.15 fg | 1.67 ± 1.16 g | 2.40 ± 1.98 abc | |
| Descriptors | H7 | H8 | H9 | H10 | H13 | H14 | |
| ODOR | milk | 2.02 ± 1.38 cde | 1.85 ± 1.24 e | 2.52 ± 1.50 bc | 2.45 ± 1.74 bcd | 2.18 ± 1.46 cde | 1.98 ± 1.40 cde |
| fermented milk | 1.91 ± 1.54 abcd | 1.61 ± 1.33 bcd | 2.11 ± 1.70 ab | 1.78 ± 1.42 abcd | 1.95 ± 1.22 abcd | 1.98 ± 1.64 abcd | |
| rancid | 1.96 ± 1.22 bcde | 2.16 ± 1.73 abcde | 2.33 ± 1.71 ab | 1.96 ± 1.25 bcde | 2.63 ± 1.70 a | 2.20 ± 1.64 abcd | |
| soya milk | 1.52 ± 1.01 abcd | 1.52 ± 1.15 abcd | 1.69 ± 1.10 abc | 1.86 ± 1.57 a | 1.66 ± 1.17 abc | 1.49 ± 1.01 abcd | |
| smelly | 2.24 ± 1.21 de | 2.14 ± 1.15 e | 2.40 ± 1.18 cde | 2.34 ± 1.44 cde | 2.84 ± 1.42 abcd | 2.47 ± 1.52 bcde | |
| FLAVORS | bitter | 4.67 ± 1.58 bcd | 4.33 ± 1.64 cd | 4.50 ± 1.71 bcd | 5.10 ± 1.64 ab | 4.57 ± 1.59 bcd | 3.37 ± 1.43 e |
| sour | 2.71 ± 1.53 bcdef | 2.78 ± 2.17 bcde | 3.41 ± 1.94 b | 3.34 ± 1.75 bc | 2.81 ± 1.46 bcde | 2.14 ± 1.14 efg | |
| milk | 2.14 ± 1.51 bc | 2.14 ± 1.32 bc | 1.91 ± 1.18 bcd | 1.97 ± 1.50 bcd | 2.01 ± 1.35 bcd | 2.04 ± 1.62 bc | |
| mild | 1.42 ± 1.04 de | 1.35 ± 0.62 de | 1.08 ± 0.19 e | 1.32 ± 0.82 de | 1.32 ± 0.54 de | 2.16 ± 1.90 a | |
| sweet | 1.44 ± 1.05 ab | 1.37 ± 0.83 ab | 1.37 ± 1.21 ab | 1.31 ± 0.77 ab | 1.47 ± 1.12 ab | 1.41 ± 1.04 ab | |
| rancid | 2.56 ± 1.78 bcd | 2.60 ± 1.73 bcd | 3.06 ± 2.24 ab | 2.60 ± 1.73 bcd | 2.90 ± 1.99 abc | 2.03 ± 1.27 def | |
| whey | 1.79 ± 1.33 abc | 1.86 ± 1.35 abc | 1.96 ± 1.25 abc | 1.76 ± 1.09 abc | 1.89 ± 1.18 abc | 1.89 ± 1.42 abc | |
| barn | 1.80 ± 1.42 b | 3.63 ± 1.30 a | 2.30 ± 1.88 b | 2.07 ± 1.70 b | 2.37 ± 1.75 ab | 1.73 ± 1.13 b | |
| cheese | 1.97 ± 1.72 cd | 2.17 ± 1.52 bc | 2.67 ± 2.01 a | 2.20 ± 1.80 bc | 2.50 ± 1.64 ab | 2.24 ± 1.43 bc | |
| vanilla | 1.57 ± 1.39 abc | 1.41 ± 0.88 bc | 1.27 ± 0.81 bc | 1.37 ± 0.96 bc | 1.37 ± 0.96 bc | 1.77 ± 1.35 a | |
| salty | 2.46 ± 2.11 abc | 2.59 ± 2.25 abc | 2.99 ± 2.26 a | 2.82 ± 2.14 abc | 2.96 ± 1.83 ab | 2.625 ± 1.73 abc | |
| PERSISTENCE OF FLAVORS | bitter | 4.19 ± 1.64 abcd | 3.82 ± 1.68 cde | 4.45 ± 1.57 abc | 4.65 ± 1.48 ab | 4.39 ± 1.64 abc | 3.25 ± 1.49 efg |
| sour | 2.20 ± 1.61 def | 2.54 ± 1.76 bcde | 2.80 ± 1.80 bc | 2.94 ± 1.61 b | 2.54 ± 1.47bcde | 1.84 ± 1.01 fg | |
| milk | 2.17 ± 1.56 ab | 1.97 ± 1.25 abc | 1.80 ± 1.18 bc | 2.00 ± 1.46 abc | 2.13 ± 1.48 abc | 1.97 ± 1.58 abc | |
| sweet | 1.41 ± 1.11 a | 1.41 ± 1.00 a | 1.44 ± 1.21 a | 1.54 ± 1.33 a | 1.54 ± 1.39 a | 1.44 ± 1.05 a | |
| cheese | 1.84 ± 1.54 efg | 2.34 ± 1.75 abcd | 2.60 ± 1.96 ab | 2.20 ± 1.84 bcdef | 2.70 ± 1.8 2 a | 2.27 ± 1.58 abcde | |
| Descriptors | H29 | H32 | H35 | H36 | CAMCH | ||
| ODOR | milk | 3.17 ± 1.79 a | 2.17 ± 1.68 cde | 2.07 ± 1.30 cde | 1.97 ± 0.97 de | 1.78 ± 1.43 e | |
| fermented milk | 2.02 ± 1.55 abc | 1.62 ± 1.38 bcd | 1.79 ± 1.28 abcd | 1.56 ± 0.88 bcd | 1.41 ± 0.88 d | ||
| rancid | 1.63 ± 1.25 cde | 1.96 ± 1.51 bcde | 1.63 ± 1.06 cde | 1.63 ± 0.97 cde | 2.20 ± 1.73 abcd | ||
| soya milk | 1.78 ± 1.40 abc | 1.14 ± 0.20 d | 1.51 ± 1.06 abcd | 1.34 ± 0.69 bcd | 1.62 ± 1.21 abcd | ||
| smelly | 3.11 ± 1.36 a | 2.11 ± 1.26 e | 2.21 ± 0.91 e | 2.34 ± 1.12 cde | 2.14 ± 1.50 e | ||
| FLAVORS | bitter | 3.47 ± 1.39 e | 4.77 ± 1.56 bcd | 4.30 ± 1.75 d | 3.33 ± 1.41 e | 3.17 ± 1.74 e | |
| sour | 1.82 ± 1.01 g | 2.69 ± 1.65 cdef | 2.25 ± 1.39 defg | 2.05 ± 1.26 fg | 4.41 ± 1.96 a | ||
| milk | 2.71 ± 1.48 a | 2.05 ± 1.42 bc | 1.91 ± 1.11 bcd | 2.35 ± 1.74 ab | 1.51 ± 0.89 d | ||
| mild | 1.93 ± 1.36 ab | 1.27 ± 0.41 e | 1.70 ± 1.18 bcd | 1.93 ± 1.60 ab | 1.45 ± 1.25 cde | ||
| sweet | 1.38 ± 0.64 ab | 1.18 ± 0.44 b | 1.28 ± 0.50 b | 1.28 ± 0.53 ab | 1.37 ± 0.74 ab | ||
| rancid | 1.96 ± 1.51 ef | 2.23 ± 1.64 de | 1.89 ± 1.31 ef | 1.63 ± 0.93 f | 2.46 ± 1.82 cde | ||
| whey | 1.68 ± 0.82 bc | 1.64 ± 1.24c | 1.81 ± 1.17 abc | 1.94 ± 1.16 abc | 1.92 ± 1.14 abc | ||
| barn | 1.63 ± 0.83 b | 2.10 ± 1.62 b | 1.77 ± 1.08 b | 1.47 ± 0.76 b | 2.00 ± 1.66 b | ||
| cheese | 1.64 ± 0.72 d | 1.90 ± 1.51 cd | 1.80 ± 1.42 cd | 1.64 ± 0.93 d | 1.94 ± 1.49 cd | ||
| vanilla | 1.28 ± 0.60 bc | 1.25 ± 0.50 c | 1.22 ± 0.48 c | 1.28 ± 0.53 bc | 1.44 ± 0.84 abc | ||
| salty | 2.31± 1.87 c | 2.35 ± 1.85 bc | 2.31 ± 2.00 c | 2.21 ± 1.3 c | 2.66 ± 1.94 abc | ||
| PERSISTENCE OF FLAVORS | bitter | 2.81 ± 1.53 g | 3.98 ± 1.44 bcd | 3.54 ± 1.71 def | 2.84 ± 1.31 g | 3.09 ± 1.73 fg | |
| sour | 1.54 ± 0.56 g | 1.64 ± 1.02 g | 2.04 ± 1.12 efg | 1.64 ± 0.83 g | 3.80 ± 1.84 a | ||
| milk | 2.34 ± 1.76 a | 1.97 ± 1.54 abc | 1.74 ± 1.09 bc | 2.07 ± 1.55 abc | 1.63 ± 0.97 c | ||
| sweet | 1.31 ± 0.69 a | 1.25 ± 0.50 a | 1.18 ± 0.44 a | 1.28 ± 0.53 a | 1.47 ± 1.31 a | ||
| cheese | 1.64 ± 1.02 g | 1.81 ± 1.56 efg | 1.81 ± 1.56 efg | 1.71 ± 1.34 g | 1.90 ± 1.52 defg |
a Values from 1 to 7 are means +/− standard deviation (n = 2): different superscript letters (a, b, c, etc.) indicate means that significantly differ among hydrolysates for each descriptor at p < 0.05 according to the Duncan’s multiple range test. Hydrolysate (H) and commercially available milk casein hydrolysate (CAMCH).