Flavor Constituents of Aqueous Fraction Extracted from Comte Cheese by Liquid Carbon Dioxide

Isolation, purification and identification of some low-molecular-weight compounds from a water-soluble extract of Comte cheese was achieved. We used liquid CO2 extraction, subsequent fractionation (by gel permeation and reserve-phase HPLC) and mass spectometry. Major constituents were N-acyl amino acids (N-acetyl methionine, N-propionyl methionine, N-propionyl leucine, N-propionyl phenylalanine), dike-topiperazines (cyclo(Pro-Pro), cyclo(Pro-Val), cyclo(Pro-Phe), cy clo(Pro-Leu), cyclo(Pro-Ala)) and non-peptide compounds (theo-bromine, 4-methyl-t-thiazoleethanol, uracil, (5–6)dihydro-uracil, thymine). These compounds were synthesized and tasted. Most were bitter. N-propionyl methionine had a cheese flavor but was not detected when added to a simulated cheese at 180 mg/L.

[1]  Florence Roudot-Al Garon.  Influence de la fraction hydrosoluble sur la flaveur du fromage : identification et caracterisation organoleptique des principaux constituants , 1992 .

[2]  K. Hasegawa,et al.  Sensory changes in umami taste of inosine 5'-monophosphate solution after heating , 1991 .

[3]  G. Robitaille,et al.  Variation in the N-acetyl neuraminic acid content of bovine κ-casein , 1991, Journal of Dairy Research.

[4]  V. Monnet,et al.  Intracellular X‐prolyl dipeptidyl peptidase from Lactococcus lactis spp. lactis: purification and properties , 1990 .

[5]  S. Fukui,et al.  Taste of Proline-containing Peptides , 1988 .

[6]  S. Fukui,et al.  Bitterness of Phenylalanine- and Tyrosine-containing Peptides , 1987 .

[7]  J. Meyer,et al.  Purification and characterization of X-prolyl-dipeptidyl-aminopeptidase from Lactobacillus lactis and from Streptococcus thermophilus. , 1987, Journal of dairy science.

[8]  E. Hammond,et al.  Isolation of aroma-bearing material from Lactobacillus helveticus culture and cheese , 1985 .

[9]  D. Gerard,et al.  Solubility behaviour and fractionation of essential oils in dense carbon dioxide , 1985 .

[10]  D. Emmons,et al.  Influence of Volatile and Nonvolatile Fractions on Intensity of Cheddar Cheese Flavor , 1979 .

[11]  E. Hammond,et al.  Swiss Cheese Flavor: I. Chemical Analysis, , 1979 .

[12]  S. Schiffman,et al.  TASTE OF ACETYLATED AMINO ACIDS , 1975 .

[13]  W. Pickenhagen,et al.  Identification of the bitter principle of cocoa. , 1975, Helvetica chimica acta.

[14]  K. Kitamoto,et al.  L-Prolyl-L-leucine Anhydride A Bitter Compound Formed in Aged Sake , 1974 .

[15]  E. A. Day,et al.  Identification and evaluation of selected compounds in Swiss cheese flavor , 1967 .

[16]  Yoshihisa Koaze.  On the Mechanism of L-Prolyl Diketopiperazine Formation by Streptomyces , 1960 .

[17]  James L. Johnson,et al.  Isolation of L-Leucyl-L-proline Anhydride from Microbiological Fermentations , 1951 .

[18]  L. L. Muller,et al.  The Queensland butter improvement service. , 1950 .