Swiss Cheese Flavor: I. Chemical Analysis

Biede, S. L.; Hammond, Earl G.

doi:10.3168/jds.s0022-0302(79)83230-0

Cited by 71 publications

(41 citation statements)

References 16 publications

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“…[1][2][3][4][5][6][7][8][9][10][11][12][13] and at 145 7C for 3 min (nos. [14][15][16][17][18][19][20][21][22][23][24]. An other 24 samples were experimentally roasted at 125 7C for 10 min or 20 min; at 135 7C for 3, 10 or 20 min; and at 145 7C for 10 min or 20 min in order to determine the effects of the process.…”

Section: Methodsmentioning

confidence: 99%

“…Roasting processes and conditions (270 7C for 5, 7 or 8 min) strongly influence the qualitative and quantitative compositions of the CGA fraction [14,15]. Biede and Hammond [16] have reported that amino acids and dipeptides were responsible for a brothy, nutty flavour in cheese, whereas burned and bitter flavours are due to tri-, tetra-, pentaand hexa-peptides. DKPs are generally bitter, particularly when the corresponding linear peptides (X-Pro or Pro-X, were Pro is proline) are bitter [17].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of purine alkaloids and diketopiperazines contents in processed cocoa powder

Bonvehí

Coll

2000

Eur Food Res Technol

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This paper describes the evaluation of purine alkaloids and diketopiperazines (DKPs) contents in 24 samples of processed non-alkalinized cocoa powder. The chemical data obtained were related to sensory evaluation and subjected to analysis of variance. During cocoa roasting, the content of DKPs can be increased, resulting in a negative influence on the sensorial quality of cocoa. A pronounced bitter metallic taste can originate from some of these compounds, and becomes stronger when these DKPs are combined with purine alkaloids. The cocoa roasting process at different temperatures (125, 130, 135, 140 and 145 7C) and durations (3, 10, 16 and 20 min) was evaluated by measuring the flavour indices, formol numbers and DKP contents in 24 samples of cocoa powder. The addition of reducing sugars was also evaluated in the same industrial processes in 27 other samples of cocoa powder. The higher the roasting temperature of the cocoa was, the more elevated the flavour index became, except at temperatures up to 140 7C, where DKPs were generated in large proportions.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of purine alkaloids and diketopiperazines contents in processed cocoa powder

Bonvehí

Coll

2000

Eur Food Res Technol

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“…PAGE also showed that, irrespective of fat content, -and -caseins were generally more degraded in full-#avoured cheeses. The higher degree of proteolysis in cheeses with the higher designated #avour intensities (as described on retail pack) is hardly surprising considering the important contribution of products of proteolysis to cheese taste and background non-speci"c cheese #avour (Biede and Hammond, 1979;McGuggan et al, 1979;Barlow et al, 1989;O'Shea et al, 1996;Roberts and Vickers, 1994;Urbach, 1997).…”

Section: Relationship Between Flavour Designation (On Retail Pack) Anmentioning

confidence: 99%

Composition and Sensory Attributes of Retail Cheddar Cheese with Different Fat Contents

Fenelon

Guinee

Delahunty

et al. 2000

Journal of Food Composition and Analysis

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“…In addition, proline-containing peptides are involved in bitter flavors in cheese (Visser et al 1983), whereas free proline is reported to impart it a sweet flavor (Biede & Hammond 1979). Therefore, it is necesary to release the proline from the bitter peptides by the action of specific peptidases.…”

Section: Introductionmentioning

confidence: 98%

Purification and characterization of x-prolyl-dipeptidyl aminopeptidase from Lactococcus lactis subsp. cremoris NRRL 634

Pérez-Guzmán

Victoria

Cruz‐Camarillo³

et al. 2006

World J Microbiol Biotechnol

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An X-prolyl-dipeptidylaminopep tidase (Pep-XP) was purified from the crude intracellular extract of Lactococcus lactis subsp. cremoris NRRL 634 by ion exchange and gel filtration chromatographies. The enzyme was purified 80-fold with a recovery of 6%, and appeared as a single band with a molecular weight of about 80 kDa on polyacrylamide gel electrophoresis with sodium dodecyl sulphate (SDS-PAGE). The peptidase showed its maximal activity on arginyl-proline-p-nitroanilide at pH 7.0 and at a temperature of 45°C, although there was a good activity of Pep-XP in the pH range of 5.5-7.0 and temperatures between 40 and 50°C. The Michaelis constant (K m ) and the maximum reaction velocity (V max ) values were 0.92 mM and 7.9 U/mg protein min, respectively. The activity of Pep-XP was completely inhibited by phenylmethanesulphonyl fluoride, an inhibitor of serine peptidases, and metal chelators had little effect on enzyme activity. The purified enzyme hydrolyzed synthetic substrates whose structure is X-Pro-Y like Lys-Pro-pNA, but did not hydrolyse Pro-pNA or azocasein, showing that the enzyme did not have aminopeptidase or endopeptidase activities.

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Swiss Cheese Flavor: I. Chemical Analysis

Cited by 71 publications

References 16 publications

Evaluation of purine alkaloids and diketopiperazines contents in processed cocoa powder

Evaluation of purine alkaloids and diketopiperazines contents in processed cocoa powder

Composition and Sensory Attributes of Retail Cheddar Cheese with Different Fat Contents

Purification and characterization of x-prolyl-dipeptidyl aminopeptidase from Lactococcus lactis subsp. cremoris NRRL 634

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