Identification of inhibitors of pinellic acid generation in whole wheat bread. (30th July 2021)

• Record Type: Journal Article
• Authors: Cong, Wen; Schwartz, Eric; Peterson, Devin G.
• Is Part Of: Food chemistry. Volume 351(2021)
• Publication Date: 2021-07-30
• Subjects: Bitterness -- Schaftoside -- Pinellic acid -- Whole wheat flour -- Untargeted LC–MS profiling; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129291
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Untargeted LC–MS profiling PLS models predict pinellic acid content in wheat dough. Schaftoside was identified as the most predictive compound (negatively correlated) Recombination models demonstrated schaftoside reduced pinellic acid generation. Lower pinellic acid reduced the perceived bitter intensity of whole wheat bread. 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 (R 2 Y = 0.8) and predictive ability (Q 2 = 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.