Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide
Isolation, purification and identification of some low-molecular-weight compounds from a water-soluble extract of Comte cheese was achieved. We used liquid CO2 extraction, subsequent fractionation (by gel permeation and reserve-phase HPLC) and mass spectrometry. Major constituents were N-acyl amino...
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| Veröffentlicht in: | Journal of food science 1993-09, Vol.58 (5), p.1005-1009 |
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| container_title | Journal of food science |
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| creator | Roudot-Algaron, F Le Bars, D Einhorn, J Adda, J Gripon, J.C |
| description | Isolation, purification and identification of some low-molecular-weight compounds from a water-soluble extract of Comte cheese was achieved. We used liquid CO2 extraction, subsequent fractionation (by gel permeation and reserve-phase HPLC) and mass spectrometry. Major constituents were N-acyl amino acids (N-acetyl methionine, N-propionyl methionine, N-propionyl leucine, N-propionyl phenylalanine), diketopiperazines cyclo(Pro-Pro), cyclo(Pro-Val), cyclo(Pro-Phe), cyclo(Pro-Leu), cyclo(Pro-Ala)) and non-peptide compounds (theobromine, 4-methyl-t-thiazoleethanol, uracil, (5-6)dihydro-uracil, thymine). These compounds were synthesized and tasted. Most were bitter. N-propionyl methionine had a cheese flavor but was not detected when added to a simulated cheese at 180 mg/L |
| doi_str_mv | 10.1111/j.1365-2621.1993.tb06099.x |
| format | Article |
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We used liquid CO2 extraction, subsequent fractionation (by gel permeation and reserve-phase HPLC) and mass spectrometry. Major constituents were N-acyl amino acids (N-acetyl methionine, N-propionyl methionine, N-propionyl leucine, N-propionyl phenylalanine), diketopiperazines cyclo(Pro-Pro), cyclo(Pro-Val), cyclo(Pro-Phe), cyclo(Pro-Leu), cyclo(Pro-Ala)) and non-peptide compounds (theobromine, 4-methyl-t-thiazoleethanol, uracil, (5-6)dihydro-uracil, thymine). These compounds were synthesized and tasted. Most were bitter. N-propionyl methionine had a cheese flavor but was not detected when added to a simulated cheese at 180 mg/L</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1993.tb06099.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>AROMA ; Biological and medical sciences ; Carbon dioxide ; Cheese ; Chemical and Process Engineering ; COMPOSICION APROXIMADA ; composition ; COMPOSITION GLOBALE ; comté ; DIOXIDO DE CARBONO ; DIOXYDE DE CARBONE ; Engineering Sciences ; FLAVEUR ; flavor ; Food engineering ; Food industries ; Food science ; FROMAGE ; Fundamental and applied biological sciences. Psychology ; Life Sciences ; liquid CO2 ; Milk and cheese industries. Ice creams ; QUESO ; Taste</subject><ispartof>Journal of food science, 1993-09, Vol.58 (5), p.1005-1009</ispartof><rights>1994 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Sep 1993</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4655-995857f3470fd74705c473e1d07e0b1413a3afc218a693e98549bfaf9e0d1ac13</citedby><cites>FETCH-LOGICAL-c4655-995857f3470fd74705c473e1d07e0b1413a3afc218a693e98549bfaf9e0d1ac13</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1993.tb06099.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1993.tb06099.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>230,314,780,784,885,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3864878$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02705885$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Roudot-Algaron, F</creatorcontrib><creatorcontrib>Le Bars, D</creatorcontrib><creatorcontrib>Einhorn, J</creatorcontrib><creatorcontrib>Adda, J</creatorcontrib><creatorcontrib>Gripon, J.C</creatorcontrib><title>Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide</title><title>Journal of food science</title><description>Isolation, purification and identification of some low-molecular-weight compounds from a water-soluble extract of Comte cheese was achieved. We used liquid CO2 extraction, subsequent fractionation (by gel permeation and reserve-phase HPLC) and mass spectrometry. Major constituents were N-acyl amino acids (N-acetyl methionine, N-propionyl methionine, N-propionyl leucine, N-propionyl phenylalanine), diketopiperazines cyclo(Pro-Pro), cyclo(Pro-Val), cyclo(Pro-Phe), cyclo(Pro-Leu), cyclo(Pro-Ala)) and non-peptide compounds (theobromine, 4-methyl-t-thiazoleethanol, uracil, (5-6)dihydro-uracil, thymine). These compounds were synthesized and tasted. Most were bitter. N-propionyl methionine had a cheese flavor but was not detected when added to a simulated cheese at 180 mg/L</description><subject>AROMA</subject><subject>Biological and medical sciences</subject><subject>Carbon dioxide</subject><subject>Cheese</subject><subject>Chemical and Process Engineering</subject><subject>COMPOSICION APROXIMADA</subject><subject>composition</subject><subject>COMPOSITION GLOBALE</subject><subject>comté</subject><subject>DIOXIDO DE CARBONO</subject><subject>DIOXYDE DE CARBONE</subject><subject>Engineering Sciences</subject><subject>FLAVEUR</subject><subject>flavor</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Food science</subject><subject>FROMAGE</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Life Sciences</subject><subject>liquid CO2</subject><subject>Milk and cheese industries. Ice creams</subject><subject>QUESO</subject><subject>Taste</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1993</creationdate><recordtype>article</recordtype><recordid>eNqVkM1v0zAYhyMEEmXwD3CKJi4cEvzG8RcntkK7oQqQxsQFyXIdm7mk8WYnI_3v5yhV7_jgj1ePH_v9Zdk5oBLS-LArAVNSVLSCEoTAZb9FFAlRjs-yBTCCCsxreJ4tEKqqAqBmL7NXMe7QdMZ0kf1eterRh1z7LvauH0zXx9zbXD0Mxg8xt0Hp3vkuN2M_bU2TSn6fL_2-N7m-MyaafHvIW_cwuCbXKmwT3Dg_usa8zl5Y1Ubz5rieZberLz-XV8Xm-_p6ebEpdE0JKYQgnDCLa4Zsw9JMdM2wgQYxg7ZQA1ZYWV0BV1RgIzipxdYqKwxqQGnAZ9n72XunWnkf3F6Fg_TKyauLjZxqqEpSzsnjxJ7P7H3wqcfYy50fQpe-J0HUNQCrJujjDOngYwzGnqyA5BS83MkpeDkFL6fg5TF4OabL744vqKhVmxLstIsnA-a05own7NOM_XOtOfzHA_Lr6vMNIESSopgVLvZmPClU-Cspw4zIX9_WcsnWG1r9EPIy8W9n3iov1Z-QfnV7k5qmHDh-ApxjroE</recordid><startdate>199309</startdate><enddate>199309</enddate><creator>Roudot-Algaron, F</creator><creator>Le Bars, D</creator><creator>Einhorn, J</creator><creator>Adda, J</creator><creator>Gripon, J.C</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><general>Wiley</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>1XC</scope></search><sort><creationdate>199309</creationdate><title>Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide</title><author>Roudot-Algaron, F ; Le Bars, D ; Einhorn, J ; Adda, J ; Gripon, J.C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4655-995857f3470fd74705c473e1d07e0b1413a3afc218a693e98549bfaf9e0d1ac13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1993</creationdate><topic>AROMA</topic><topic>Biological and medical sciences</topic><topic>Carbon dioxide</topic><topic>Cheese</topic><topic>Chemical and Process Engineering</topic><topic>COMPOSICION APROXIMADA</topic><topic>composition</topic><topic>COMPOSITION GLOBALE</topic><topic>comté</topic><topic>DIOXIDO DE CARBONO</topic><topic>DIOXYDE DE CARBONE</topic><topic>Engineering Sciences</topic><topic>FLAVEUR</topic><topic>flavor</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Food science</topic><topic>FROMAGE</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Life Sciences</topic><topic>liquid CO2</topic><topic>Milk and cheese industries. Ice creams</topic><topic>QUESO</topic><topic>Taste</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Roudot-Algaron, F</creatorcontrib><creatorcontrib>Le Bars, D</creatorcontrib><creatorcontrib>Einhorn, J</creatorcontrib><creatorcontrib>Adda, J</creatorcontrib><creatorcontrib>Gripon, J.C</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Roudot-Algaron, F</au><au>Le Bars, D</au><au>Einhorn, J</au><au>Adda, J</au><au>Gripon, J.C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide</atitle><jtitle>Journal of food science</jtitle><date>1993-09</date><risdate>1993</risdate><volume>58</volume><issue>5</issue><spage>1005</spage><epage>1009</epage><pages>1005-1009</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Isolation, purification and identification of some low-molecular-weight compounds from a water-soluble extract of Comte cheese was achieved. We used liquid CO2 extraction, subsequent fractionation (by gel permeation and reserve-phase HPLC) and mass spectrometry. Major constituents were N-acyl amino acids (N-acetyl methionine, N-propionyl methionine, N-propionyl leucine, N-propionyl phenylalanine), diketopiperazines cyclo(Pro-Pro), cyclo(Pro-Val), cyclo(Pro-Phe), cyclo(Pro-Leu), cyclo(Pro-Ala)) and non-peptide compounds (theobromine, 4-methyl-t-thiazoleethanol, uracil, (5-6)dihydro-uracil, thymine). These compounds were synthesized and tasted. Most were bitter. N-propionyl methionine had a cheese flavor but was not detected when added to a simulated cheese at 180 mg/L</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1993.tb06099.x</doi><tpages>5</tpages></addata></record> |
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| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1993-09, Vol.58 (5), p.1005-1009 |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | AROMA Biological and medical sciences Carbon dioxide Cheese Chemical and Process Engineering COMPOSICION APROXIMADA composition COMPOSITION GLOBALE comté DIOXIDO DE CARBONO DIOXYDE DE CARBONE Engineering Sciences FLAVEUR flavor Food engineering Food industries Food science FROMAGE Fundamental and applied biological sciences. Psychology Life Sciences liquid CO2 Milk and cheese industries. Ice creams QUESO Taste |
| title | Flavor constituents of aqueous fraction extracted from Comte cheese by liquid carbon dioxide |
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