Production and sensory characterization of a bitter peptide from β-casein

Tanoj K. Singh, Nikki D. Young, Mary Anne Drake, Keith R. Cadwallader

Research output: Contribution to journalArticlepeer-review


Peptide β-casein fragment 193-209 (β-CN f193-209) was isolated and purified for detailed sensory analysis in different matrices. The purity of the peptide was >98%. The mass of the peptide was 1882.51 Da, which coincided with the expected mass of β-CN f193-209. N-Terminal analysis confirmed that the peptide started at residue 193 on the published sequence of β-casein. Detection thresholds were 0.03, 0.06, and 0.63% (w/w) for water, milk, and cheese, respectively. Descriptive sensory analysis confirmed that the peptide exhibited a bitter taste, which increased with increasing concentrations, with minimal other flavors or tastes detected. The β-CN f193-209 can contribute to bitterness in cheeses.

Original languageEnglish (US)
Pages (from-to)1185-1189
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Issue number4
StatePublished - Feb 23 2005


  • Bitter taste
  • Caffeine
  • Caseins
  • Descriptive sensory analysis
  • Peptide
  • Quinine sulfate
  • Sensory threshold analysis

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences


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