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Identification of bitter compounds in whole wheat bread crumb.
Food Chem. 2016 Jul 15; 203:8-15.FC

Abstract

Consumer acceptability of whole wheat foods is challenged by negative bitter flavour attributes. In this study, bitter compounds in whole wheat bread crumb were investigated. Utilising sensory-guided multi-dimensional fractionation techniques, the compounds with the highest bitterness intensity in the crumb were purified and identified by LC-MS-ToF and NMR techniques. The main bitter compounds were reported to be L-tryptophan, Wessely-Moser isomers apigenin-6-C-galactoside-8-C-arabinoside & apigenin-6-C-arabinoside-8-C-galactoside, and 9,12,13-trihydroxy-trans-10-octadecenoic acid (pinellic acid). Sensory recombination experiments of the bitter compounds formulated at the concentrations determined in expectorated saliva after bread mastication indicated pinellic acid had the greatest contribution to the bitterness perception of the crumb. Quantitative analysis of pinellic acid in the raw flour was reported to be inherently low compared to bread; the concentration increased more than 30-fold after flour hydration and baking.

Authors+Show Affiliations

Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA. Electronic address: dgp@umn.edu.

Pub Type(s)

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

Language

eng

PubMed ID

26948582

Citation

Bin, Qing, and Devin G. Peterson. "Identification of Bitter Compounds in Whole Wheat Bread Crumb." Food Chemistry, vol. 203, 2016, pp. 8-15.
Bin Q, Peterson DG. Identification of bitter compounds in whole wheat bread crumb. Food Chem. 2016;203:8-15.
Bin, Q., & Peterson, D. G. (2016). Identification of bitter compounds in whole wheat bread crumb. Food Chemistry, 203, 8-15. https://doi.org/10.1016/j.foodchem.2016.01.116
Bin Q, Peterson DG. Identification of Bitter Compounds in Whole Wheat Bread Crumb. Food Chem. 2016 Jul 15;203:8-15. PubMed PMID: 26948582.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of bitter compounds in whole wheat bread crumb. AU - Bin,Qing, AU - Peterson,Devin G, Y1 - 2016/01/28/ PY - 2015/10/06/received PY - 2016/01/24/revised PY - 2016/01/27/accepted PY - 2016/3/8/entrez PY - 2016/3/8/pubmed PY - 2016/11/1/medline KW - Bitterness KW - Crumb KW - Sensory-guided fraction KW - Trihydroxyoctadecenoic acids KW - Whole wheat foods SP - 8 EP - 15 JF - Food chemistry JO - Food Chem VL - 203 N2 - Consumer acceptability of whole wheat foods is challenged by negative bitter flavour attributes. In this study, bitter compounds in whole wheat bread crumb were investigated. Utilising sensory-guided multi-dimensional fractionation techniques, the compounds with the highest bitterness intensity in the crumb were purified and identified by LC-MS-ToF and NMR techniques. The main bitter compounds were reported to be L-tryptophan, Wessely-Moser isomers apigenin-6-C-galactoside-8-C-arabinoside & apigenin-6-C-arabinoside-8-C-galactoside, and 9,12,13-trihydroxy-trans-10-octadecenoic acid (pinellic acid). Sensory recombination experiments of the bitter compounds formulated at the concentrations determined in expectorated saliva after bread mastication indicated pinellic acid had the greatest contribution to the bitterness perception of the crumb. Quantitative analysis of pinellic acid in the raw flour was reported to be inherently low compared to bread; the concentration increased more than 30-fold after flour hydration and baking. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26948582/Identification_of_bitter_compounds_in_whole_wheat_bread_crumb_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)30118-2 DB - PRIME DP - Unbound Medicine ER -