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.
Highlights
The health benefits of whole grain intake have been linked to a decreased risk of weight gain and a reduction in chronic pathological conditions including heart disease, cancer, and diabetes [1,2]
Thewas chemical changes in whole madedecreasing with the aged flour, significant decrease observed, with the averagewheat scoreinduced decreasing from 5.9 to 5.6 (p < 0.05)
The acceptance of bread made with aged flour was impacted by lipid-derived bitter compounds, such as pinellic acid, 12,13-dihydroxy-9(Z)-octadecenoic acid, and 1-(9Z,12Zoctadecadienoyl)-sn-glycero-3-phosphocholine
Summary
The health benefits of whole grain intake have been linked to a decreased risk of weight gain and a reduction in chronic pathological conditions including heart disease, cancer, and diabetes [1,2]. Consumers are becoming increasingly aware of the contribution of whole grains to a healthy diet; whole grain intake on average is still far below the recommended levels [3], mainly due to the negative flavor attributes such as oxidized aroma notes and bitter taste due to lipid oxidation [4,5]. Flour can be stored for months prior to utilization due to distribution logistics. Wheat flour has a use-by date of 3–9 months after milling [6]. Lipids are one of the most chemically unstable food components during storage, and deterioration produces oxidative compounds, which can be perceived as off-flavors [7]. Endogenous lipids, though a minor component in whole wheat flour, contribute substantially to flour functionality
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