Isolation of gamma-glutamyl peptides from Comte cheese
1994
Roudot-Algaron, F. | Kerhoas, L. | Le Bars, D. | Einhorn, J. | Gripon, J.C.
Three gamma-glutamyl dipeptides (gamma-Glu-Phe, gamma-Glu-Tyr, and gamma-Glu-Leu) were isolated from a water-soluble fraction of Comte 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 gamma-Glu-Tyr was sour and salty; gamma-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.
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