Research on components masking the bitterness in milk protein

In this study, we used our proprietary technology, TASTING-GC, to confirm the presence of several components that mask the bitterness of milk proteins in our milk enzyme-treated products, with diacetyl showing the greatest masking effect. We also report that the synthesis and evaluation of diacetyl analogues showed excel.

The research was presented at the 68th Symposium on the Chemistry of Terpenes, Essential Oils, and Aromatics (2024).