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Title:

Kokumi-active glutamyl peptides in cheeses and their biogeneration by Penicillium roquefortii

Document type:
Zeitschriftenaufsatz
Author(s):
Toelstede, Simone; Hofmann, Thomas
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:
9
Pages contribution:
3738--3748
Fulltext / DOI:
doi:10.1021/jf900280j
Print-ISSN:
0021-8561
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