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Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking.
Food Chem. 2021 Dec 01; 364:130362.FC

Abstract

Untargeted LC-MS flavoromic analysis was utilized to identify chemical compounds that impact consumer liking of whole wheat bread. Chemical fingerprints of thirteen whole wheat breads were modeled against consumer flavor liking scores by orthogonal partial least squares (OPLS) with good fit (R2Y = 0.98) and predictive ability (Q2 = 0.95). The four most predictive features (negatively correlated) were identified as 9S,12S,13S-trihydroxy-octadec-10E-enoic acid (pinellic acid), 9S,12S,13S-trihydroxy-octadeca-10E,15Z-dienoic acid, 8R*,9R*,10S*-trihydroxy-octadec-6Z-enoic acid, and 1-(octadeca-9Z,12Z-dienoyl)-sn-glycero-3-phosphocholine. Sensory validation studies including bitter threshold determination and recombination tests confirmed the contribution of these compounds to the perceived bitterness intensity of the bread samples and the overall negative impact on flavor liking. Lipoxygenase activity of the flour was reported to have a significant impact on the formation of the three bitter compounds (trihydroxy fatty acids) in the bread samples.

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.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

34171816

Citation

Cong, Wen, et al. "Identification of Non-volatile Compounds That Negatively Impact Whole Wheat Bread Flavor Liking." Food Chemistry, vol. 364, 2021, p. 130362.
Cong W, Schwartz E, Tello E, et al. Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking. Food Chem. 2021;364:130362.
Cong, W., Schwartz, E., Tello, E., Simons, C. T., & Peterson, D. G. (2021). Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking. Food Chemistry, 364, 130362. https://doi.org/10.1016/j.foodchem.2021.130362
Cong W, et al. Identification of Non-volatile Compounds That Negatively Impact Whole Wheat Bread Flavor Liking. Food Chem. 2021 Dec 1;364:130362. PubMed PMID: 34171816.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of non-volatile compounds that negatively impact whole wheat bread flavor liking. AU - Cong,Wen, AU - Schwartz,Eric, AU - Tello,Edisson, AU - Simons,Christopher T, AU - Peterson,Devin G, Y1 - 2021/06/15/ PY - 2021/03/25/received PY - 2021/05/24/revised PY - 2021/05/25/accepted PY - 2021/6/26/pubmed PY - 2021/9/25/medline PY - 2021/6/25/entrez KW - Consumer liking KW - Phosphocholine KW - Trihydroxy fatty acid KW - Untargeted chemical profiling KW - Whole wheat bread SP - 130362 EP - 130362 JF - Food chemistry JO - Food Chem VL - 364 N2 - Untargeted LC-MS flavoromic analysis was utilized to identify chemical compounds that impact consumer liking of whole wheat bread. Chemical fingerprints of thirteen whole wheat breads were modeled against consumer flavor liking scores by orthogonal partial least squares (OPLS) with good fit (R2Y = 0.98) and predictive ability (Q2 = 0.95). The four most predictive features (negatively correlated) were identified as 9S,12S,13S-trihydroxy-octadec-10E-enoic acid (pinellic acid), 9S,12S,13S-trihydroxy-octadeca-10E,15Z-dienoic acid, 8R*,9R*,10S*-trihydroxy-octadec-6Z-enoic acid, and 1-(octadeca-9Z,12Z-dienoyl)-sn-glycero-3-phosphocholine. Sensory validation studies including bitter threshold determination and recombination tests confirmed the contribution of these compounds to the perceived bitterness intensity of the bread samples and the overall negative impact on flavor liking. Lipoxygenase activity of the flour was reported to have a significant impact on the formation of the three bitter compounds (trihydroxy fatty acids) in the bread samples. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/34171816/Identification_of_non_volatile_compounds_that_negatively_impact_whole_wheat_bread_flavor_liking_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(21)01368-6 DB - PRIME DP - Unbound Medicine ER -
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