Tags

Type your tag names separated by a space and hit enter

Identification of inhibitors of pinellic acid generation in whole wheat bread.
Food Chem. 2021 Jul 30; 351:129291.FC

Abstract

Bitterness is a common aversive flavor attribute of foods associated with low consumer acceptance. Untargeted LC-MS flavoromic profiling was utilized to identify endogenous compounds that influence the generation of the bitter compound 9,12,13-trihydroxy-trans-10-octadecenoic acid (pinellic acid) during bread making. A diverse sample set of wheat germplasm was chemically profiled. The corresponding pinellic acid concentrations after dough formation were modeled by orthogonal partial least squares (OPLS) with good fit (R2Y = 0.8) and predictive ability (Q2 = 0.6). The most predictive feature (negatively correlated), postulated to interfere with the biosynthetic pathway, was identified as schaftoside, an apigenin di-C-glycoside. Recombination experiments involving the addition of schaftoside to flour prior to breadmaking resulted in a 26% decrease in pinellic acid formation and significantly lower perceived bitterness intensity in whole wheat bread. This work provides novel understanding of bitter generation pathways in wheat products and new strategies to improve flavor profiles and consumer acceptability.

Authors+Show Affiliations

Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States.Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, United States. Electronic address: peterson.892@osu.edu.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33639427

Citation

Cong, Wen, et al. "Identification of Inhibitors of Pinellic Acid Generation in Whole Wheat Bread." Food Chemistry, vol. 351, 2021, p. 129291.
Cong W, Schwartz E, Peterson DG. Identification of inhibitors of pinellic acid generation in whole wheat bread. Food Chem. 2021;351:129291.
Cong, W., Schwartz, E., & Peterson, D. G. (2021). Identification of inhibitors of pinellic acid generation in whole wheat bread. Food Chemistry, 351, 129291. https://doi.org/10.1016/j.foodchem.2021.129291
Cong W, Schwartz E, Peterson DG. Identification of Inhibitors of Pinellic Acid Generation in Whole Wheat Bread. Food Chem. 2021 Jul 30;351:129291. PubMed PMID: 33639427.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of inhibitors of pinellic acid generation in whole wheat bread. AU - Cong,Wen, AU - Schwartz,Eric, AU - Peterson,Devin G, Y1 - 2021/02/15/ PY - 2020/11/07/received PY - 2021/01/31/revised PY - 2021/02/02/accepted PY - 2021/2/28/pubmed PY - 2021/2/28/medline PY - 2021/2/27/entrez KW - Bitterness KW - Pinellic acid KW - Schaftoside KW - Untargeted LC–MS profiling KW - Whole wheat flour SP - 129291 EP - 129291 JF - Food chemistry JO - Food Chem VL - 351 N2 - Bitterness is a common aversive flavor attribute of foods associated with low consumer acceptance. Untargeted LC-MS flavoromic profiling was utilized to identify endogenous compounds that influence the generation of the bitter compound 9,12,13-trihydroxy-trans-10-octadecenoic acid (pinellic acid) during bread making. A diverse sample set of wheat germplasm was chemically profiled. The corresponding pinellic acid concentrations after dough formation were modeled by orthogonal partial least squares (OPLS) with good fit (R2Y = 0.8) and predictive ability (Q2 = 0.6). The most predictive feature (negatively correlated), postulated to interfere with the biosynthetic pathway, was identified as schaftoside, an apigenin di-C-glycoside. Recombination experiments involving the addition of schaftoside to flour prior to breadmaking resulted in a 26% decrease in pinellic acid formation and significantly lower perceived bitterness intensity in whole wheat bread. This work provides novel understanding of bitter generation pathways in wheat products and new strategies to improve flavor profiles and consumer acceptability. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33639427/Identification_of_inhibitors_of_pinellic_acid_generation_in_whole_wheat_bread_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(21)00296-X DB - PRIME DP - Unbound Medicine ER -