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Origins of Bitterness in aged whole-wheat flour and related bread products
D. G. PETERSON (1), B. Qing (1), D. Jiang (1). (1) Univ of MN, Dept of Food Science and Nutrition, Falcon Heights, MN, U.S.A.
Bitterness in whole grain food products is known to negatively impact consumer acceptability and thus consumption. Understanding the origin of this negative sensory attribute and how it progresses from whole grain flour to manufacturing and storage is essential for process optimization and improvement of flavor quality. Bitterness intensity of whole-wheat flour was found to increase during ambient storage. Sensory-guided fractionation of aged whole-wheat flour, structural identification and quantitative sensory recombination studies revealed four free fatty acids (FFAs) to be the primary drivers of bitterness, namely oleic, palmitic, linoleic and linolenic. Further FFA analysis of bread produced using aged flour revealed the FFAs were physical entrapped in starch of baked bread. This indicated the contribution of FFAs to the bitterness perception of bread was suppressed, in comparison to the flour. Additional studies on identification of key bitter tastants in the crumb of whole wheat bread showed that trihydroxylated structures of primarily linoleic acid are the major drivers of bitterness. Thus, suggesting that FFA generated in whole-wheat flour during storage may contribute to bitterness of aged whole grain bread both in their native and their trihydroxylated form. In summary, this presentation will focus on providing a basis to understand bitterness development in whole-wheat products during both storage and manufacturing and provide a basis for flavor improvement strategies.
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