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Identification of bitter compounds in whole wheat bread.
Food Chem. 2013 Nov 15; 141(2):1345-53.FC

Abstract

Bitterness in whole wheat bread can negatively influence product acceptability and consumption. The overall goal of this project was to identify the main bitter compounds in a commercial whole wheat bread product. Sensory-guided fractionation of the crust (most bitter portion of the bread sample) utilising liquid-liquid extraction, solid-phase extraction, ultra-filtration and 2-D offline RPLC revealed multiple bitter compounds existed. The compounds with the highest bitterness intensities were selected and structurally elucidated based on accurate mass-TOF, MS/MS, 1D and 2D NMR spectroscopy. Eight bitter compounds were identified: Acortatarins A, Acortatarins C, 5-(hydroxymethyl)furfural(HMF), 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), N-(1-deoxy-d-fructos-1-yl)-l-tryptophan (ARP), Tryptophol (TRO), 2-(2-formyl-5-(hydroxymethyl-1H-pyrrole-1-yl)butanoic acid (PBA) and Tryptophan (TRP). Based on the structures of these compounds, two main mechanisms of bitterness generation in wheat bread were supported, fermentation and Maillard pathways.

Authors+Show Affiliations

Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, 145 FScN Building, St. Paul, USA.No affiliation info available

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

23790923

Citation

Jiang, Deshou, and Devin G. Peterson. "Identification of Bitter Compounds in Whole Wheat Bread." Food Chemistry, vol. 141, no. 2, 2013, pp. 1345-53.
Jiang D, Peterson DG. Identification of bitter compounds in whole wheat bread. Food Chem. 2013;141(2):1345-53.
Jiang, D., & Peterson, D. G. (2013). Identification of bitter compounds in whole wheat bread. Food Chemistry, 141(2), 1345-53. https://doi.org/10.1016/j.foodchem.2013.03.021
Jiang D, Peterson DG. Identification of Bitter Compounds in Whole Wheat Bread. Food Chem. 2013 Nov 15;141(2):1345-53. PubMed PMID: 23790923.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of bitter compounds in whole wheat bread. AU - Jiang,Deshou, AU - Peterson,Devin G, Y1 - 2013/03/13/ PY - 2012/10/08/received PY - 2013/02/12/revised PY - 2013/03/06/accepted PY - 2013/6/25/entrez PY - 2013/6/26/pubmed PY - 2014/1/5/medline SP - 1345 EP - 53 JF - Food chemistry JO - Food Chem VL - 141 IS - 2 N2 - Bitterness in whole wheat bread can negatively influence product acceptability and consumption. The overall goal of this project was to identify the main bitter compounds in a commercial whole wheat bread product. Sensory-guided fractionation of the crust (most bitter portion of the bread sample) utilising liquid-liquid extraction, solid-phase extraction, ultra-filtration and 2-D offline RPLC revealed multiple bitter compounds existed. The compounds with the highest bitterness intensities were selected and structurally elucidated based on accurate mass-TOF, MS/MS, 1D and 2D NMR spectroscopy. Eight bitter compounds were identified: Acortatarins A, Acortatarins C, 5-(hydroxymethyl)furfural(HMF), 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), N-(1-deoxy-d-fructos-1-yl)-l-tryptophan (ARP), Tryptophol (TRO), 2-(2-formyl-5-(hydroxymethyl-1H-pyrrole-1-yl)butanoic acid (PBA) and Tryptophan (TRP). Based on the structures of these compounds, two main mechanisms of bitterness generation in wheat bread were supported, fermentation and Maillard pathways. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23790923/Identification_of_bitter_compounds_in_whole_wheat_bread_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00323-3 DB - PRIME DP - Unbound Medicine ER -