Isolation of γ-Glutamyl Peptides from Comté Cheese
Three γ-glutamyl dipeptides (γ-Glu-Phe, γ-Glu-Tyr, and γ-Glu-Leu) were isolated from a water-soluble fraction of Comté cheese. Extraction of cheese with liquid CO2 led to a residue, which was then extracted by citrate buffer. Purification was performed by gel permeation and reverse-phase HPLC and id...
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| Veröffentlicht in: | Journal of dairy science 1994-05, Vol.77 (5), p.1161-1166 |
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| container_title | Journal of dairy science |
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| creator | Roudot-Algaron, F. Kerhoas, L. Le Bars, D. Einhorn, J. Gripon, J.C. |
| description | Three γ-glutamyl dipeptides (γ-Glu-Phe, γ-Glu-Tyr, and γ-Glu-Leu) were isolated from a water-soluble fraction of Comté cheese. Extraction of cheese with liquid CO2 led to a residue, which was then extracted by citrate buffer. Purification was performed by gel permeation and reverse-phase HPLC and identification by amino acid analysis and mass Spectrometry. Synthetic compounds corresponding to the identified dipeptides were tasted. The γ-Glu-Tyr was sour and salty; γ-Glu-Phe had a more intense and complex taste, which was brothy and slightly sour, salty, and metallic. Taste thresholds of these dipeptides were evaluated, and their impact on cheese flavor is discussed. |
| doi_str_mv | 10.3168/jds.S0022-0302(94)77053-3 |
| format | Article |
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Extraction of cheese with liquid CO2 led to a residue, which was then extracted by citrate buffer. Purification was performed by gel permeation and reverse-phase HPLC and identification by amino acid analysis and mass Spectrometry. Synthetic compounds corresponding to the identified dipeptides were tasted. The γ-Glu-Tyr was sour and salty; γ-Glu-Phe had a more intense and complex taste, which was brothy and slightly sour, salty, and metallic. Taste thresholds of these dipeptides were evaluated, and their impact on cheese flavor is discussed.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(94)77053-3</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Elsevier Inc</publisher><subject>Agricultural sciences ; AROMA ; Biological and medical sciences ; cheese ; CHROMATOGRAPHIE LIQUIDE HAUTE PRESS ; COMPOSE DE LA FLAVEUR ; COMPUESTOS DEL SABOR ; Comte ; CROMATOGRAFIA LIQUIDA ALTA PRESION ; FLAVEUR ; flavor ; Food industries ; FROMAGE ; Fundamental and applied biological sciences. Psychology ; GLUTAMINA ; GLUTAMINE ; glutamyl dipeptides ; Life Sciences ; Milk and cheese industries. Ice creams ; PEPTIDE ; PEPTIDOS ; PURIFICACION ; PURIFICATION ; QUESO</subject><ispartof>Journal of dairy science, 1994-05, Vol.77 (5), p.1161-1166</ispartof><rights>1994 American Dairy Science Association</rights><rights>1994 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c513t-aa8f787552a270b16a506957497806f4e1308657f81a66ca88cc3614d02eac003</citedby><cites>FETCH-LOGICAL-c513t-aa8f787552a270b16a506957497806f4e1308657f81a66ca88cc3614d02eac003</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.3168/jds.S0022-0302(94)77053-3$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>230,314,780,784,885,3550,27869,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4256334$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02707354$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Roudot-Algaron, F.</creatorcontrib><creatorcontrib>Kerhoas, L.</creatorcontrib><creatorcontrib>Le Bars, D.</creatorcontrib><creatorcontrib>Einhorn, J.</creatorcontrib><creatorcontrib>Gripon, J.C.</creatorcontrib><title>Isolation of γ-Glutamyl Peptides from Comté Cheese</title><title>Journal of dairy science</title><description>Three γ-glutamyl dipeptides (γ-Glu-Phe, γ-Glu-Tyr, and γ-Glu-Leu) were isolated from a water-soluble fraction of Comté cheese. Extraction of cheese with liquid CO2 led to a residue, which was then extracted by citrate buffer. Purification was performed by gel permeation and reverse-phase HPLC and identification by amino acid analysis and mass Spectrometry. Synthetic compounds corresponding to the identified dipeptides were tasted. The γ-Glu-Tyr was sour and salty; γ-Glu-Phe had a more intense and complex taste, which was brothy and slightly sour, salty, and metallic. Taste thresholds of these dipeptides were evaluated, and their impact on cheese flavor is discussed.</description><subject>Agricultural sciences</subject><subject>AROMA</subject><subject>Biological and medical sciences</subject><subject>cheese</subject><subject>CHROMATOGRAPHIE LIQUIDE HAUTE PRESS</subject><subject>COMPOSE DE LA FLAVEUR</subject><subject>COMPUESTOS DEL SABOR</subject><subject>Comte</subject><subject>CROMATOGRAFIA LIQUIDA ALTA PRESION</subject><subject>FLAVEUR</subject><subject>flavor</subject><subject>Food industries</subject><subject>FROMAGE</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>GLUTAMINA</subject><subject>GLUTAMINE</subject><subject>glutamyl dipeptides</subject><subject>Life Sciences</subject><subject>Milk and cheese industries. 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Psychology</topic><topic>GLUTAMINA</topic><topic>GLUTAMINE</topic><topic>glutamyl dipeptides</topic><topic>Life Sciences</topic><topic>Milk and cheese industries. 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Extraction of cheese with liquid CO2 led to a residue, which was then extracted by citrate buffer. Purification was performed by gel permeation and reverse-phase HPLC and identification by amino acid analysis and mass Spectrometry. Synthetic compounds corresponding to the identified dipeptides were tasted. The γ-Glu-Tyr was sour and salty; γ-Glu-Phe had a more intense and complex taste, which was brothy and slightly sour, salty, and metallic. Taste thresholds of these dipeptides were evaluated, and their impact on cheese flavor is discussed.</abstract><cop>Savoy, IL</cop><pub>Elsevier Inc</pub><doi>10.3168/jds.S0022-0302(94)77053-3</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| source | Elsevier ScienceDirect Journals Complete; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Periodicals Index Online |
| subjects | Agricultural sciences AROMA Biological and medical sciences cheese CHROMATOGRAPHIE LIQUIDE HAUTE PRESS COMPOSE DE LA FLAVEUR COMPUESTOS DEL SABOR Comte CROMATOGRAFIA LIQUIDA ALTA PRESION FLAVEUR flavor Food industries FROMAGE Fundamental and applied biological sciences. Psychology GLUTAMINA GLUTAMINE glutamyl dipeptides Life Sciences Milk and cheese industries. Ice creams PEPTIDE PEPTIDOS PURIFICACION PURIFICATION QUESO |
| title | Isolation of γ-Glutamyl Peptides from Comté Cheese |
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