Journal
INTERNATIONAL DAIRY JOURNAL
Volume 19, Issue 10, Pages 582-587Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2009.04.009
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- Study and modelling of the enzymatical aspects linked to the ripening of Parmigiano-Reggiano cheese
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For the first time, the identification of N-gamma-glutamyl-, N-pyroglutamyl- and N-lactoyl-amino acids in Parmigiano-Reggiano cheese is reported. Their structures were assigned by electrospray mass spectrometric analysis and demonstrated for several compounds by the synthesis of authentic specimens and sample spiking. The comparison with the synthesised compounds also allowed the determination of their absolute stereochemistry (L,L), which indicated a common enzymatic origin. All these molecules were shown to accumulate in Parmigiano-Reggiano during ripening, probably because of a resistance to proteolysis due to their unusual structures. Thus, these compounds can be used as markers of ripening time and may be involved in the development of the pleasant flavour of aged cheeses. Their presence in other cheeses was also demonstrated. (C) 2009 Elsevier Ltd. All rights reserved.
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