Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition
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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.
“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 [85]
In the discussion of Camembert bitterness (page unavailable), the review says surface-mould proteolysis may provide peptide precursors, which starter proteinases then degrade into bitter peptides. It identifies the mould as Penicillium caseicolum; it does not establish that P. camemberti has predominant proteolytic activity or that its activity alone produces the bitter peptides. (LLM, conf=0.86)
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References 63 · Cited by 210
- Authors
- Lemieux, L., & Simard, R. E.
- Affiliations
- Université Laval (CA)
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1992
- Volume
- 72
- Issue
- 4
- Pages
- 335-385
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2061989977
- Semantic Scholar
- e1ed0d88067b3b574bc658959696b6c0a4afdc54
- Cited by
- 210
- References
- 63
- Citations by year
- 2026: 6 · 2025: 7 · 2024: 7 · 2023: 12 · 2022: 7 · 2021: 4 · 2020: 8 · 2019: 5 · 2018: 5 · 2017: 8 · 2016: 6 · 2015: 8 · 2014: 1 · 2013: 8 · 2012: 7
- FWCI
- 1.44
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Protein Hydrolysis and Bioactive Peptides
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- bitter peptides, casein, dairy products, bitterness, peptide formation, peptide isolation, peptide identification, umami
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