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A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese
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Universität Münster.
, #Technische Universität München.
Section: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 peptidesCiting Articles
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This article has been cited by 7 ACS Journal articles (5 most recent appear below).
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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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