Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese

Abstract

Application of a sensomics approach on the water-soluble extract of a matured Gouda cheese including gel permeation chromatography, ultrafiltration, solid phase extraction, preparative RP-HPLC, and HILIC combined with analytical sensory tools enabled the comprehensive mapping of bitter-tasting metabolites. LC-MS-TOF and LC-MS/MS, independent synthesis, and sensory analysis revealed the identification of a total of 16 bitter peptides formed by proteolysis of caseins. Eleven previously unreported bitter peptides were aligned to beta-casein, among which 6 peptides were released from the sequence beta-CN(57-69) of the N terminus of beta-casein and 2 peptides originated from the C-terminal sequence beta-CN(198-206). The other peptides were liberated from miscellaneous regions of beta-casein, namely, beta-CN(22-28), beta-CN(74-86), beta-CN(74-77), and beta-CN(135-138), respectively. Six peptides were found to originate from alpha(s1)-casein and were shown to have the sequences alpha(s1)-CN(11-14), alpha(s1)-CN(56-60), alpha(s1)-CN(70/71-74), alpha(s1)-CN(110/111-114), and alpha(s1)-CN(135-136). Sensory evaluation of the purified, synthesized peptides revealed that 12 of these peptides showed pronounced bitter taste with recognition thresholds between 0.05 and 6.0 mmol/L. Among these peptides, the decapeptide YPFPGPIHNS exhibited a caffeine-like bitter taste quality at the lowest threshold concentration of 0.05 mmol/L.

Identification of the possible new odor-active compounds “12-methyltridecanal and its analogs” responsible for the characteristic aroma of ripe Gouda-type cheese

“…[1][2][3][4][5] However, there are few reports using the gas chromatography-olfactometry (GC-O) technique for the potent odorants of Gouda cheese, despite several studies using the taste dilution analysis on the potent tastants of the Gouda cheese such as the bitter peptides. 6,7) Therefore, the actual significance of the odorants in the Gouda cheese, which is another important quality factor forming the flavor, is unclear. In addition, there are extremely few studies which have investigated in detail the change in the cheese aroma during the maturation process by the GC-O technique, such as the aroma extract dilution analysis (AEDA), and the Gouda cheese is also no exception.…”

Identification of physical properties and volatile and non-volatile compounds for discrimination between different Emmental-type cheeses: a preliminary study

“…During ripening, a multitude of chemical, bioenzymatic and physical alterations occur which lead to the degradation of the cheese constituents. Peptides, which mostly derive from α s1 -und β-casein (Toelstede and Hofmann 2008b), were detected for the first time in Emmental cheese in this work. Differences in peptide concentrations may be due to varied microfloras of the cheeses resulting in a variety of proteolytic enzymes.…”

Formation and Degradation of Beta-casomorphins in Dairy Processing

“…The levels of BCM7 and other related BCMs reported in some cheeses are shown in Table 2. In addition to BCM7, BCM5 was found in Brie, Rokpol, Edamski, Gouda, and Kasztelan (Sienkiewicz-Sz»apka et al, 2009), BCM9 (Saito et al, 2000;Toelstede and Hofmann, 2008) and BCM10 in Gouda (Toelstede and Hofmann, 2008) and BCM 11 in Caprino del Piemonte, an Italian goat cheese (Rizzello et al, 2005). In contrast, Muehlenkamp and Warthesen (1996) reported that BCM7 were not detected in Brie and Cheddar.…”

“…from high mass accuracy experiments with structural information from fragmentation experiments. For example, using HPLC TOF-MS, Toelstede et al (2008) found BCM9 and BCM10 in the water-soluble extract of a matured Gouda cheese. The possibility of interfacing a matrix-assisted laser desorption ion source (MALDI) to a TOF-MS allowed Cass et al (2008) to analyze opioid-derived exogenous or endogenous peptides in urines of children with autism, and found that peaks previously analyzed by HPLC-UV were erroneously identified as opioid peptides.…”