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Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours.
Molecules. 2022 Feb 16; 27(4)M

Abstract

Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor liking in whole wheat bread made from aged flours. The chemical profiles of thirteen breads made from aged flours were obtained using LC/MS and modeled by orthogonal partial least squares (OPLS) to predict flavor liking. Top predictive chemical features (negatively correlated) were identified as pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), 12,13-dihydroxy-9Z-octadecenoic acid, and 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. The sensory analysis confirmed the three compounds increased the bitterness intensity of the bread samples. The formation of the trihydroxy fatty acid bitter compound, pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), was impacted by the lipoxygenase activity of the flour; however, there was no influence on the formation of 12,13-dihydroxy-9Z-octadecenoic acid or 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. Additionally, the concentrations of all bitter compounds were significantly higher in bread made from aged flour versus non-aged flour.

Authors+Show Affiliations

Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, OH 43210, USA.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35209115

Citation

Cong, Wen, et al. "Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made With Aged Flours." Molecules (Basel, Switzerland), vol. 27, no. 4, 2022.
Cong W, Tello E, Simons CT, et al. Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours. Molecules. 2022;27(4).
Cong, W., Tello, E., Simons, C. T., & Peterson, D. G. (2022). Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours. Molecules (Basel, Switzerland), 27(4). https://doi.org/10.3390/molecules27041331
Cong W, et al. Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made With Aged Flours. Molecules. 2022 Feb 16;27(4) PubMed PMID: 35209115.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours. AU - Cong,Wen, AU - Tello,Edisson, AU - Simons,Christopher T, AU - Peterson,Devin G, Y1 - 2022/02/16/ PY - 2022/01/18/received PY - 2022/02/10/revised PY - 2022/02/12/accepted PY - 2022/2/25/entrez PY - 2022/2/26/pubmed PY - 2022/3/4/medline KW - consumer liking KW - flour storage KW - phosphocholine KW - untargeted LC/MS profiling KW - whole wheat flour JF - Molecules (Basel, Switzerland) JO - Molecules VL - 27 IS - 4 N2 - Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor liking in whole wheat bread made from aged flours. The chemical profiles of thirteen breads made from aged flours were obtained using LC/MS and modeled by orthogonal partial least squares (OPLS) to predict flavor liking. Top predictive chemical features (negatively correlated) were identified as pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), 12,13-dihydroxy-9Z-octadecenoic acid, and 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. The sensory analysis confirmed the three compounds increased the bitterness intensity of the bread samples. The formation of the trihydroxy fatty acid bitter compound, pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), was impacted by the lipoxygenase activity of the flour; however, there was no influence on the formation of 12,13-dihydroxy-9Z-octadecenoic acid or 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. Additionally, the concentrations of all bitter compounds were significantly higher in bread made from aged flour versus non-aged flour. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/35209115/Identification_of_Non_Volatile_Compounds_That_Impact_Flavor_Disliking_of_Whole_Wheat_Bread_Made_with_Aged_Flours_ L2 - https://www.mdpi.com/resolver?pii=molecules27041331 DB - PRIME DP - Unbound Medicine ER -