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Journal of Dairy Science Vol. 77 No. 5 1161-1166
© 1994 by American Dairy Science Association ®
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Isolation of gamma-Glutamyl Peptides from Comté Cheese

F. Roudot-Algaron 1, L. Kerhoas 1, D. Le Bars 1, J. Einhorn 1, and J. C. Gripon 1

1 Station de Recherches Laitières, Institut National de la Recherche Agronomique, Domaine de Vilvert, 78352 Jouy-en-Josas Cedex, France

Three gamma-glutamyl dipeptides (gamma-Glu-Phe, gamma-Glu-Tyr, and gamma-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 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.

Key Words: glutamyl dipeptides • Comté • cheese • flavor

Submitted on April 2, 1993
Accepted on October 27, 1993






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Copyright © 1994 by the American Dairy Science Association ®.