Identification of inhibitors of pinellic acid generation in whole wheat bread
نویسندگان
چکیده
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 bitter compound 9,12,13-trihydroxy-trans-10-octadecenoic acid (pinellic acid) during bread making. A diverse sample set wheat germplasm chemically profiled. The corresponding pinellic concentrations after dough formation were modeled by orthogonal partial least squares (OPLS) good fit (R2Y = 0.8) and predictive ability (Q2 0.6). most feature (negatively correlated), postulated interfere biosynthetic pathway, identified as schaftoside, an apigenin di-C-glycoside. Recombination experiments involving addition schaftoside flour prior breadmaking resulted in 26% decrease significantly lower perceived bitterness intensity whole bread. This work provides novel understanding pathways products new strategies improve profiles acceptability.
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2021
ISSN: ['1873-7072', '0308-8146']
DOI: https://doi.org/10.1016/j.foodchem.2021.129291