| Abstract: | Occurrence of Bitter Hydroxy Fatty Acids in Oat and Wheat Water suspensions of oat, soft wheat, and durum wheat flours were incubated for 4.5 h at 38° C. Only the oat flour became intensely bitter. Freeze-dried samples of the incubated flours were analyzed for free hydroxy fatty acids with bitter taste. 750 μg/g L-OH (mixture of 9-hydroxy-trans, cis-10,12-octadecadienoic acid and 13-hydroxy-cis, trans-9,11-octadecadienoic acid) and 62 μg/g Tri-OH (mixture of 9,12,13-trihydroxy-trans-10-octadecenoic acid and 9,10,13-trihydroxy-trans-11-octadecenoic acid) were found in oat flour. Soft wheat flour contained the same amount of Tri-OH as oat flour but only 60 μg/g LOH were detected. Considerable less amounts of both L-OH and Tri-OH (20 μg/g and 15 μg/g respectively) were found in durum wheat flour. The bitter taste of oat flour which has been debittered by extraction of the lipids could be restored by addition of a mixture of 750 μg/g L-OH and 62 μg/g Tri-OH. |
