COMPREHENSIVE STUDY OF THE BEEFY MEATY PEPTIDE

The octapeptide Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala, also called ''beefy m eaty peptide'' (BMP), is supposed in the literature to play a key role in the taste of meat. A procedure allowing its detection in beef extr act down to a level of 1 ppm was developed using sample enrichment by solid-phase extraction and on-line detection by electrospray LC/MS. It is shown that detectable levels of BMP do not occur naturally, in bee f digests, or in cooked or grilled beef. Furthermore, a thorough senso ry evaluation showed that BMP, when tasted in water, is described as h aving a strong acid and astringent taste. Tasting in beef stock, both with and without added NaCl or monosodium glutamate, revealed that the compound has little or no detectable flavor or flavor enhancing prope rties. Therefore, BMP cannot be considered as a flavor carrier or a po tential flavor enhancer.