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Four peptides, derived from the N-terminal fragment of ␣ ␣ ␣ ␣ ␣ s1 -casein [CN (1-9), CN (1-12), CN (1-13) and CN (1-14)] were isolated from a low-molecular-weight extract of a commercial Emmentaler cheese (age: approx. 5.5 mo) by gel filtration and RP-FPLC. Capillary zone electrophoresis was used to check the purity of the peptides. Using automatic Edman degradation and MALDI-TOF mass spectrometry, amino acid sequence and molecular mass of the peptides were determined to identify them. The peptide ␣ ␣ ␣ ␣ ␣ s1 -CN (1-13) was identified for the first time in Emmentaler cheese. The peptide fraction was shown not to contribute to the characteristic flavor of Emmentaler cheese.

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