bitter peptides

bit·ter pep·tides

peptides that have a bitter taste and may spoil certain foods; often contain high proportions of leucyl, valyl, and aromatic amino acyl residues.
References in periodicals archive ?
Bitterness in cheese occurs when there is an imbalance of the production of bitter peptides by protease and endopeptidase enzymes, and involves their removal by exopeptidase enzymes.