Tastes of L-Glutamyl Oligopeptides in Relation to Their Chromatographic Properties

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Twelve L-glutamyl dipeptides were prepared and on the basis of their tastes were classified into three groups: I brothy taste group (Glu-Asp, Glu-Thr, Glu-Ser and Glu-Glu); II flat taste group (Glu-Gly, Glu-Ala, Glu-Pro and Glu-Val); and III bitter taste group (Glu-Ile, Glu-Leu, Glu-Tyr and Glu-Phe). Examination with ion-exchange, thin layer and paper partition chromatographies showed that the dipeptides in I were more acidic, polar and hydrophilic than those in II, the bitter dipeptides (III) being rather hydrophobic. Similar tests for a brothy taste tripeptide, Glu-Gly-Ser, indicated that this possessed properties resembling I. O-Acetylation of the serine residue of Glu-Gly-Ser lessened its hydrophilicity and the taste became flat. The O-butyrylation resulted in a marked increase in hydrophobicity and the product showed a bitter taste.