A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese

Simone Toelstede†, Andreas Dunkel# and Thomas Hofmann*#
Institut fr Lebensmittelchemie, Universitt Mnster, Corrensstrasse 45, D-48149 Mnster, Germany, and Lehrstuhl fr Lebensmittelchemie and Molekulare Sensorik, Technische Universitt Mnchen, Lise-Meitner-Strasse 34, D-85350 Freising-Weihenstephan, Germany
J. Agric. Food Chem., 2009, 57 (4), pp 1440–1448
DOI: 10.1021/jf803376d
Publication Date (Web): January 26, 2009
Copyright © 2009 American Chemical Society
* Author to whom correspondence should be addressed (telephone +49-8161/71-2902; fax +49-8161 /71-2949; e-mail thomas.hofmann@wzw.tum.de)., †

Universitt Mnster.

, #

Technische Universitt Mnchen.

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 α-l-glutamyl and 10 γ-l-glutamyl dipeptides as candidate kokumi-enhancing molecules. Among those, only the γ-l-glutamyl dipeptides were found to impart an enhanced kokumi sensation to the matured cheese, whereas none of the α-glutamyl peptides were found to be active. Among the γ-l-glutamyl peptides, the candidates γ-Glu-Glu, γ-Glu-Gly, γ-Glu-Gln, γ-Glu-Met, γ-Glu-Leu, and γ-Glu-His, present in GC44 in concentrations between 4.11 and 17.66 μmol/kg, were identified for the first time as the key kokumi molecules enhancing mouthfulness and complex taste continuity of the matured cheese.

Keywords:

Cheese; taste; kokumi; mouthfulness; glutamyl peptides
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This article has been cited by 3 ACS Journal articles (3 most recent appear below).

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      Sensory-directed fractionation of a double-boiled chicken broth using ultrafiltration, gel permeation chromatography, PFPP-HPLC, and HILIC combined with analytical sensory techniques led to the identification of β-alanyl-N-methyl-l-histidine, β-alanyl-l-...

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    Taste Contribution of (R)-Strombine to Dried Scallop

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  • Cover Image

    Kokumi-Active Glutamyl Peptides in Cheeses and Their Biogeneration by Penicillium roquefortii

    Simone Toelstede and Thomas Hofmann
    Journal of Agricultural and Food Chemistry2009 57 (9), 3738-3748

    • Kokumi-Active Glutamyl Peptides in Cheeses and Their Biogeneration by Penicillium roquefortii

      Simone Toelstede and Thomas Hofmann
      Journal of Agricultural and Food Chemistry2009 57 (9), 3738-3748

      Recently, a group of γ-glutamyl dipeptides, but not the α-glutamyl dipeptides, were found to induce the attractive kokumi flavor of matured Gouda cheese. In the present investigation, the spatial distribution of α- and γ-glutamyl dipeptides in Gouda ...

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History

  • Published In Issue February 25, 2009
  • Article ASAPJanuary 26, 2009
  • Received: October 29, 2008
    Accepted: December 23, 2008
    Revised: December 22, 2008

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