Flavor Constituents of Aqueous Fraction Extracted from Comte Cheese by Liquid Carbon Dioxide

摘要: Isolation, purification and identification of some low-molecular-weight compounds from a water-soluble extract Comte cheese was achieved. We used liquid CO2 extraction, subsequent fractionation (by gel permeation reserve-phase HPLC) mass spectometry. Major constituents were N-acyl amino acids (N-acetyl methionine, N-propionyl leucine, phenylalanine), dike-topiperazines (cyclo(Pro-Pro), cyclo(Pro-Val), cyclo(Pro-Phe), cy clo(Pro-Leu), cyclo(Pro-Ala)) non-peptide (theo-bromine, 4-methyl-t-thiazoleethanol, uracil, (5–6)dihydro-uracil, thymine). These synthesized tasted. Most bitter. methionine had flavor but not detected when added to simulated at 180 mg/L.