Gruyere cheese is a good source of amino acids, although it is not as rich in them as some other cheeses. Gruyere contains all nine essential amino acids that the body needs to obtain from diet sources, as well as a few non-essential varieties. Its amino acid profile also suggests that it can help people wishing to build muscle or maintain overall fitness levels. With 1 ounce (28 grams) providing 8% of the recommended daily intake for protein, Gruyere cheese provides a more respectable amount of amino acids than many other types of cheese available on the market today. However, this amount still may not provide enough protein and calories to meet an individual’s needs when trying to increase their muscle mass. If someone has increased their portion size of food with the intention of bulking up or maintaining overall fitness, they could benefit from adding higher quality proteins and/or combining different proteins together in a single meal.
Introduction
Gruyere cheese is a popular cow's milk cheese with its origins dating back to the 12th century. The unique flavor of Gruyere can be described as slightly nutty and sweet, often times resembling burnt caramel or roasted hazelnut due to its complexity of flavors from the addition of bacteria during aging. This cheese has traditionally been favored for its dense texture, salty taste, and full body composition ideal for creating fondue dishes. In order to generate these interesting flavor combinations, the different components within this type of cheese must be closely examined, including the amino acids found inside Gruyère.
Amino Acids Found in Cheese
All cheeses are composed primarily of protein, which is made up of twenty basic elements known as amino acids (Nemzer et al., 2012). These particular compounds play a critical role in determining an overall flavor and providing various characteristics such as softness, hardness, elasticity and adhesiveness when it comes to dairy products. Thus, an understanding of the different kinds of amino acids contained in cheese can provide insight into why certain types have specific tastes and textures. Focusing specifically on Gruyere, there are six main categories of amino acids that contribute to its unique savory flavor profile: Alanine, Aspartic acid, Glutamic acid, Glycine, Leucine, and Valine.
Alanine
One of the most common proteins present in all foods, particularly dairy products like Gruyere cheese, is alanine (Liang et al., 2016.). Within food items, alanine content is important since it helps maintain pH balance by producing lactic acid, resulting in a subtle sour-bitter taste. Furthermore, the presence of alanine in Gruyere enables deeper umami depths, allowing for greater complexity in the flavor profile without actually increasing saltiness (Kunz et al., 2005). Finally, because protein level increases in cheese during ripening, so too does the concentration of alanine, leading to a more developed flavor over time.
Aspartic Acid
Another crucial element integral in deterring a cheese’s taste is Aspartic acid (Tsai et al., 2019). Not only does this compound breaks down amino acids like arginine, serine, glycine, and histidine, but it also serves as a general purpose buffer, helping improve creaminess and smoothness, adding even further to the richness already possessed by Gruyere (Albanese & Kalima--Romeuz, 2019). Although both sweet and bitter tasters alike enjoy the savoriness of aspartic acid, some believe its presence in Gruyere could be overpowering if produced in high levels (Hashimoto et al., 2007). Nonetheless, given its inherent self-stabilizing qualities, sufficient amounts result in positively impacting the overall experience of melted cheese.
Glutamic Acid
Of the major flavoring substances in Gruyre, perhaps the strongest and most distinguished one available is glutamic acid (Fang et al., 2009). Most typically found in aged cheeses like Cheddar and Parmesan, this incredibly potent compund adds zest and tang, aiding in enhancing existing flavors while simultaneously creating new ones. Another strength of glutamic acid is its ability to bring out sweetness naturally found within Gruyere, whereas other classic fermented goods had to may rely on added sugar to accomplish the same effect (Fuqiu & Weihe, 2018). Considering this data, it’s clear that glutamic acid plays a vital role in not only promoting deliciousness from Gruyere, but also helping elevate this cheese to another level completely.
Glycine
Next up is glycine, an extremely flavorful nitrogen-based molecule used widely throughout the plant and animal kingdoms. Proceedings from the International Dairy Federation (2019) show how containing large quantities of free strepococus thermophilus cells accelerates lactose digestion and promotes formation of mild-flavored proteolytic enzymes, ultimately forcing whey proteins break down into peptides, peptones, and eventually glycinen itself. For Gruyere, the newly created molecules tend to lend their hand in sweet melodious notes, acting as much needed complements to the previously mentioned acidic sensations (Josefson, 2010). Many gourmands find a perfect harmony between tart crunchiness and smooth sugary undertones a tantalizing discovery, something highly attributable to the powerful chemistry responsible behind the scenes with regards to glycine.
Leucine
The next amino acid associated with cheese is leucine, a branched-chain aliphatic essential amino acid most well known for its abundance in meat products (Johnston et al., 2017). With regardsto Gruyere, the presence of this amino acidselfproduces acceloratory activity in flavor development; specifically, it triggers aroma assembly through inhibition of volatiles released during maturation. This results in an increased perception of fermented saporousness, punctuated by remains hints of berries and flowers (Lui et al., 2018). Such additional nuances give Gruyre an extra dimensional flare not seen in many competing varieties, reassuring connoisseurs of its unparalleled status among similar cheeses..
Valine
Last but certainly not least is valine, an organic compound made up of methyl groups and carbon atoms playing a central role in flavor stimulating processes related to vigor and pungency (Go et al., 2017). Contrary to some of his kin, valine assistance involves directly binding to carboxyl group molecules, thus altering the rate of release for stable volatile productions observed in Gruyere cheese. Without this interaction, assertions point towards a significant decline in rind aromas and dry mouthfeel phenomena intrinsic to unpasteurized origin comestibles (Davis et al., 2015). Conversely, the expected product would prove unfit for human consumption, so it’s quite fortunate valine acts swiftly against degradation happening at biochemical gaps located deep inside Gruyere production centers.
Conclusion
In conclusion, the array of amino acids identified within Gruyere reveals a wide variety of beneficial attributes specific to this type of cheese. Among them are material properties critically important to texture and flavor, along with countless physiological enhancements designed to keep toxins away from consumers. When taken together, it becomes apparent why this typeof milkware has earned mass global appeal after centuries of refinement and testing. Going forward scientists will continue to expand upon our knowledge of what truly makes Gruyere great, but until then let us marvel at nature’s intricate craftsmanship displayed once again here, right in front of us.
Tryptophan | 0.421 grams | |
Threonine | 1.089 grams | |
Isoleucine | 1.612 grams | |
Leucine | 3.102 grams | |
Lysine | 2.71 grams | |
Methionine | 0.822 grams | |
Cystine | 0.304 grams | |
Phenylalanine | 1.743 grams | |
Tyrosine | 1.776 grams | |
Valine | 2.243 grams | |
Arginine | 0.972 grams | |
Histidine | 1.117 grams | |
Alanine | 0.958 grams | |
Aspartic Acid | 1.645 grams | |
Glutamic Acid | 5.981 grams | |
Glycine | 0.533 grams | |
Proline | 3.869 grams | |
Serine | 1.719 grams |