Towards prediction of maturation-dependent kokumi taste in cheese by comprehensive high throughput quantitation of glutamyl dipeptides

The study focuses on the comprehensive analysis of glutamyl dipeptides in cheese, particularly their formation during the cheese ripening process and the influence of various factors, such as origin, the use of various mold cultures, and cheese types. For the first time, all three subgroups of gluta...

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Bibliographic Details
Published in:Food chemistry 2025-01, Vol.463 (Pt 1), p.141130, Article 141130
Main Authors: Fröhlich, Sonja Maria, Jünger, Manon, Mittermeier-Kleßinger, Verena Karolin, Dawid, Corinna, Hofmann, Thomas F., Somoza, Veronika, Dunkel, Andreas
Format: Article
Language:English
Subjects:
Cheese
Cheese - analysis
Cheese - microbiology
cheeses
chemical species
Chromatography, High Pressure Liquid
dipeptides
Dipeptides - analysis
Dipeptides - metabolism
food chemistry
Fungi - growth & development
Fungi - metabolism
Glutamyl dipeptides
High-Throughput Screening Assays
Humans
LC-MS/MS
prediction
Ripening time
Tandem Mass Spectrometry
Taste
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Summary:The study focuses on the comprehensive analysis of glutamyl dipeptides in cheese, particularly their formation during the cheese ripening process and the influence of various factors, such as origin, the use of various mold cultures, and cheese types. For the first time, all three subgroups of glutamyl dipeptides, namely α-Glu-X, X-Glu, and γ-Glu-X, are covered in a comprehensive analytical LC-MS/MS method offering robust quantitation of all 56 glutamyl dipeptides. The workflow includes a simplified extraction protocol and an optimized separation of the analytes on the stationary phase. Validation experiments demonstrate the method's reliability, including repeatability, detection limits, and recovery. The comprehensive analysis of all glutamyl dipeptides in 122 cheese samples with ripening times between 2 weeks and 15 years shows a strong increase in all peptide classes with prolonged ripening and particularly in the presence of mold. [Display omitted] •Comprehensive LC-MS/MS analysis of kokumi-active glutamyl dipeptides•High throughput sample preparation method for cheese•HILIC method to separate all isobaric groups to avoid incorrect quantification•Glutamyl dipeptide contents of commercial cheeses with up to 15 years ripening time•Blue and white mold cheeses yield higher peptide levels after 3 months of ripening
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.141130