Researchers develops method to analyze flavor-relevant peptides in aged cheese

GERMANY – Researchers in Germany have pioneered a method to analyze flavor-relevant peptides formed during cheese ripening, focusing on the compounds that contribute to the rich, full-bodied flavor of aged cheeses, often described as “kokumi.” 

Led by the Leibniz-Institute for Food Systems Biology at the Technical University of Munich, the team analyzed 120 cheese samples to create a database that could predict flavor development during the ripening process. 

This innovation could also help formulate plant-based cheese products with comparable flavor profiles. The research is timely, as cheese remains a staple of the Western diet. 

According to the institute, 54% of consumers prefer aged cheese, likely due to the stronger and longer-lasting taste, which is enhanced by increasing concentrations of gamma-glutamyl dipeptides as cheese matures. 

Only 16% of consumers favor cheeses with shorter aging periods, highlighting a market preference for the deeper flavors associated with longer ripening times.

The team’s findings, published in ‘Food Chemistry‘, show that gamma-glutamyl dipeptides, which are responsible for enhancing the savory, umami-like taste in cheese, become more concentrated as the cheese ripens. 

Adding blue and white mold cultures, such as those used in blue cheese and Brie, can further increase these dipeptides, even in cheeses that ripen over shorter periods. 

According to lead researcher Andreas Dunkel, these concentration profiles are now stored in a database that can be used to objectively monitor flavor development and even predict the taste evolution during cheese aging.

The database holds significant potential for both traditional cheese manufacturers and developers of plant-based cheese alternatives. 

By shortening ripening times without compromising flavor, the tool could accelerate cheese production while maintaining high consumer acceptance. 

Additionally, it offers a scientific foundation for developing plant-based cheeses that appeal to the growing number of consumers seeking dairy-free options without sacrificing taste.

To facilitate this research, the team employed ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS) techniques. 

This advanced method allows scientists to determine the concentrations of 56 gamma-glutamyl dipeptide variants in just 22 minutes, a vast improvement over previous methods. 

As first author Sonja Maria Fröhlich noted, this approach allows the analysis of 60 cheese samples per day, improving both efficiency and reliability in detecting even small concentrations of flavor compounds.

Following their initial tests, the researchers applied their method to 122 cheese samples from Europe and the U.S., covering ripening times ranging from two weeks to 15 years. 

This data is now part of the growing database that aims to support the future of cheese flavor prediction and development.

Germany is known for its diverse cheese production, with varieties like Gouda, Edam, and quark leading production. 

Statista reports that Germans consumed nearly two million metric tons of cheese in 2022, averaging 24 kg per capita. 

Globally, the cheese market has grown steadily, with Innova Market Insights noting a 3% increase in sales and 2% growth in volume over the past five years.

In line with innovations in cheese production, German packaging manufacturer MBM Innovations has combined its VSM vacuum packaging technology with dsm-firmenich’s maturation membrane to optimize the aging process.

Subscribe to our food and agriculture industry email newsletters that provide busy executives like you with the latest news insights and trends from Africa and the World. SUBSCRIBE HERE