Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture
Open accessAbstract
Following a definition of bitte mess and a mention of the Iink between the bitterness of peptides and their content of hydrophobie amino acid residues, a detailed description is given of the numerous factors Iikely to influence the development of bitter off-flavour defect in dairy products with emphasis on cheese.Factors such as milk quality, pH, psychrotrophic bacteria, fat and minerai content, the cheese manufacturing process including the cooking temperature, salt concentration and manner of draining the curd, the acidity or the pH of cheese, and sanitary processing and hygienic packaging conditions are less important than bacterial proliferation in the cheese vat and the type and amount of starter and rennet used.The major roles played by these last three factors are better understood since the development of the aseptic vat technique.Finally, possible ways are mentioned of keeping the concentration of bitter peptides below the threshold level for bitter taste detection.bitterness / dairy product / cheese / peptide / hydrophobicity Résumé -L'amertume dans les produits laltiers.L Une revue des facteurs susceptibles d'influencer son apparition, principalement au cours de la fabrication fromagère.Après avoir défini l'amertume et mentionné la relation existant entre l'amertume des peptides et leur contenu en acides aminés hydrophobes, les nombreux facteurs susceptibles d'influencer l'apparition du défaut d'amertume dans les produits laitiers sont décrits en détail.Les facteurs tels que la qualité du lait, son pH, son contenu en bactéries psychrotrophes, en matière grasse et en minéraux, le mode de fabrication du fromage et la température de cuisson, l'acidité ou le pH du fromage, les conditions sanitaires de transport du lait, de fabrication et d'emballage du produit fini sont moins importantes que la prolifération bactérienne dans le bac à fromage et que le type et la quantité de ferment et de présure utilisés.La compréhension du rôle joué par ces 3 derniers facteurs a été rendue possible avec l'avènement de la technique de fabrication aseptique du fromage.Pour terminer, sont mentionnés d'éventuels moyens de conserver la concentration en peptides amers au-dessous du seuil de détection de l'amertume. amertume / produit laitier / fromage / peptide / hydrophobieité
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Low molecular weight peptides can have hydrophobic groups at the C-terminal end, giving them a high Q value and therefore bitterness.
“In particular, low molecular weight peptides can have hydrophobic groups at C-terminal end, which give them a high Q value and therefore bitterness [24,91].”
From Plant Milk-Clotting Enzymes for Cheesemaking (2022) · cites this paper as [91]
The BITTERNESS-HYDROPHOBICITY section describes the Q-hypothesis as a relationship between peptide amino-acid composition and bitterness, and says terminal amino acids can affect bitter-taste intensity. The BITTER FLAVOUR DEVELOPMENT IN CHEESE section also notes that reducing peptides initially too large to taste bitter may produce bitter peptides. Neither passage establishes the specific chain that hydrophobic groups at a low-molecular-weight peptide’s C-terminal end give it a high Q value and therefore bitterness; page numbers are unavailable in our copy. (LLM, conf=0.84)
Experimental — accuracy not yet measuredIn mold-ripened cheeses, the proteolytic activity of P. camemberti is predominant and leads to peptide formation, which is sometimes responsible for a certain bitterness.
“In mold-ripened cheeses, the proteolytic activity of P. camemberti is predominant and leads to peptide formation, which is sometimes responsible for a certain bitterness (84,85,94).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [84]
In “Surface moulded soft cheeses (Camembert type)” (page unavailable), the review says that, when its growth is not limited, Penicillium caseicolum appears to be the principal factor responsible for bitterness in Camembert, and links reduced Penicillium growth and acid proteinase action with reduced bitterness. Its discussion of cheese proteolysis also links peptide formation to bitter taste. Our copy does not identify P. caseicolum as P. camemberti or establish that P. camemberti’s proteolytic activity is predominant across mold-ripened cheeses. (LLM, conf=0.78)
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References 44 · Cited by 126
Research works printed but not linked: 5
- [13]13. Chettel JC, Chettel H, Besançon P (1977) Intro- duction à la Biochimie et à la Technologie des Aliments. Technique et Documentation, Entreprise Moderne d'Edition, Paris, vol 2
- [43]43. Law BA, Wigmore AS (1982c) Use of exoge- nous enzymes for accelerated ripening of Cheddar cheese. In: XXI Int Dairy Gongr (brief communications), 1(2), 505
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- [72]72. Okai H (1977) Relationship between bitterness and chemical structure in synthetic peptides. ln: Peptide Ghemistry 1976 (Nakajima T, ed) 14th Symp Peptide Chemistry (proceedings), Hiroshima, 139-142
- [100]100. Shinoda l, Tada M, Otagiri K, Okai H (1985) Bit- ter taste of Pro-Phe-Pro-Gly-Pro-lle-Pro cor- responding ta the partial sequence (positions 61-67) of bovine ~-casein. In: Peptide Chem- istry 1985: 23rd Symposium on Peptide Chemistry (proceedings), Kyoto, 287-290
- Authors
- Lemieux, L., & Simard, R. E.
- Affiliations
- Université Laval (CA)
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1991
- Volume
- 71
- Issue
- 6
- Pages
- 599-636
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2049049158
- Semantic Scholar
- e3dadb5887733e33aa72d8adf9e4f3e78d496ca0
- Cited by
- 126
- References
- 44
- Citations by year
- 2026: 2 · 2024: 4 · 2023: 9 · 2022: 6 · 2021: 3 · 2020: 5 · 2019: 3 · 2018: 4 · 2017: 2 · 2016: 4 · 2015: 6 · 2014: 2 · 2013: 3 · 2012: 2
- FWCI
- 3.10
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Milk Quality and Mastitis in Dairy Cows
- Keywords
- cheese, bitter peptides, hydrophobic amino acids, starter cultures, rennet, cheese pH, cheese acidity, psychrotrophic bacteria, milk quality, dairy products, salt concentration
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