F. Roudotalgaron et al., FLAVOR CONSTITUENTS OF AQUEOUS FRACTION EXTRACTED FROM COMTE CHEESE BY LIQUID CARBON-DIOXIDE, Journal of food science, 58(5), 1993, pp. 1005-1009
Isolation, purification and identification of some low-molecular-weigh
t compounds from a water-soluble extract of Comte cheese was achieved.
We used liquid CO2 extraction, subsequent fractionation (by gel perme
ation 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), cyclo(Pro-Leu), cyclo(
Pro-Ala)) and non-peptide compounds (theobromine, 4-methyl-t-thiazolee
thanol, uracil, (5-6)dihydro-uracil, thymine). These compounds were sy
nthesized and tasted. Most were bitter. N-propionyl methionine had a c
heese flavor but was not detected when added to a simulated cheese at
180 mg/L.