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Document type:
Zeitschriftenaufsatz 
Author(s):
Toelstede, Simone; Hofmann, Thomas 
Title:
Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii 
Abstract:
Recently, a group of gamma-glutamyl dipeptides, but not the alpha-glutamyl dipeptides, were found to induce the attractive kokumi flavor of matured Gouda cheese. In the present investigation, the spatial distribution of alpha- and gamma-glutamyl dipeptides in Gouda cheese wheels and the concentration of these peptides in other cheese types were determined by means of HPLC-MS/MS. Among all cheeses investigated, by far the highest gamma-glutamyl peptide concentration (3590 mumol/kg) was found for...    »
 
Journal title:
Journal of Agricultural and Food Chemistry 
Year:
2009 
Journal volume:
57 
Journal issue:
Pages contribution:
3738--3748 
Print-ISSN:
0021-8561