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A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese
Abstract
Comparative sensory analysis revealed that a 44-week-matured Gouda cheese (GC44) exhibited a much more pronounced mouthfulness and long-lasting taste complexity when compared to a young Gouda cheese ripened for only 4 weeks (GC4). To identify the molecules underlying that so-called kokumi sensation, a sensomics approach was applied on the water-soluble extract (WSE44) of GC44 by combining gel permeation chromatography (GPC) with analytical sensory tools. HPLC-MS/MS experiments on GPC fractions inducing a kokumi sensation when tasted in an aqueous biomimetic taste recombinant solution (rWSE44) enabled the identification of 8 alpha-L-glutamyl and 10 gamma-L-glutamyl dipeptides as candidate kokumi-enhancing molecules. Among those, only the gamma-L-glutamyl dipeptides were found to impart an enhanced kokumi sensation to the matured cheese, whereas none of the alpha-glutamyl peptides were found to be active. Among the gamma-L-glutamyl peptides, the candidates gamma-Glu-Glu, gamma-Glu-Gly, gamma-Glu-Gln, gamma-Glu-Met, gamma-Glu-Leu, and gamma-Glu-His, present in GC44 in concentrations between 4.11 and 17.66 micromol/kg, were identified for the first time as the key kokumi molecules enhancing mouthfulness and complex taste continuity of the matured cheese.
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Citations
Cited by
Zhao, C. J., Schieber, A., & Gänzle, M. G. (2016) · Food Research International · doi:10.1016/j.foodres.2016.08.042 · Cited by 790
Biochemistry of Cheese Ripening: Proteolysis
Ardö, Y., McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K., & Fox, P. F. (2017) · Cheese · doi:10.1016/b978-0-12-417012-4.00018-1 · Cited by 121
Sforza, S., Cavatorta, V., Lambertini, F., Galaverna, G., Dossena, A., & Marchelli, R. (2012) · Journal of Dairy Science · doi:10.3168/jds.2011-5046 · Cited by 100
The behavior of umami components in thermally treated yeast extract
Alim, A., Yang, C., Song, H., Liu, Y., Zou, T., Zhang, Y., & Zhang, S. (2019) · Food Research International · doi:10.1016/j.foodres.2018.11.002 · Cited by 71
Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening.
Sforza, S., Cavatorta, V., Galaverna, G., Dossena, A., & Marchelli, R. (2009) · International Dairy Journal · doi:10.1016/j.idairyj.2009.04.009 · Cited by 50
Metadata
- Authors
- Toelstede, S., Dunkel, A., & Hofmann, T.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2009-02-25
- Volume
- 57
- Issue
- 4
- Pages
- 1440-1448
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2040012091
- Cited by
- 259
- References
- 0
- FWCI
- 8.47
- Type
- journal article
- Language
- en
- Open access
- closed
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- Toelstede, S., Dunkel, A., & Hofmann, T. (2009). A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf803376d
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