Comprehensive study of the ''beefy meaty peptide''

The octapeptide Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala, also called ''beefy meaty peptide'' (BMP), is supposed in the literature to play a key role in the taste of meat. A procedure allowing its detection in beef extract down to a level of 1 ppm was developed using sample enrichment by solid-phase extraction and on-line detection by electrospray LC/MS. It is shown that detectable levels of BMP do not occur naturally, in beef digests, or in cooked or grilled beef. Furthermore, a thorough sensory evaluation showed that BMP, when tasted in water, is described as having a strong acid and astringent taste. Tasting in beef stock, both with and without added NaCl or monosodium glutamate, revealed that the compound has little or no detectable flavor or flavor enhancing properties. Therefore, BMP cannot be considered as a flavor carrier or a potential flavor enhancer.