Abstract Key bitter taste-active fractions were fractionated and identified from cows' milk-based infant formula (IF) containing hydrolysed (bovine) milk protein. A systematic and sensory-guided approach was applied to separate and identify taste-active bitter peptides. The degree of hydrolysis for the extensively hydrolysed (EH) and partially hydrolysed (PH) samples was >22% and

中文翻译：

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通过感官引导技术鉴定含水解乳蛋白的乳基婴儿配方奶粉中的苦味成分

摘要 从含有水解（牛）乳蛋白的牛奶婴儿配方奶粉 (IF) 中分离并鉴定出关键的苦味活性组分。应用系统和感官引导的方法来分离和鉴定具有味觉活性的苦肽。深度水解 (EH) 和部分水解 (PH) 样品的水解度 >22% 和