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• W2034357188 abstract "Wäßrige Suspensionen von Hafer-, Weichweizen- und Hartweizenmehlen wurden 4 1/2 Stunden bei 38° C inkubiert. Nur im Hafermehl entwickelte sich ein intensiver Bittergeschmack. Die in gefriergetrockneten Proben der inkubierten Mehle vorkommenden freien Hydroxyfettsäuren mit Bittergeschmack wurden quantitativ analysiert. Im Hafermehl wurden 750 μg/g LOH (Gemisch aus der 9-Hydroxy-trans, cis-10,12- und der 13-Hydroxy-cis, trans-9,11-octadecadiensäure) und 62 μg/g Tri-OH (Gemisch aus der 9,12,13-Trihydroxy-trans-10- und der 9,10,13-Trihydroxy-trans-11-octadecensäure) nachgewiesen. Weichweizen enthielt dieselbe Menge an Tri-OH wie das Hafermehl, aber nur 60 μg/g LOH. Im Hartweizen kamen von den beiden Hydroxyfettsäuren die geringsten Konzentrationen vor (20 μg/g LOH bzw. 15 μg/g Tri-OH). In einer Hafermehlprobe, die durch Extraktion der Lipide entbittert worden war, stellte sich der Bittergeschmack nach Zugabe von 750 μg/g LOH und 62 μg/g Tri-OH wieder ein. 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." @default.
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• W2034357188 date "1980-01-01" @default.
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• W2034357188 title "Vorkommen bitterer Hydroxyfettsäuren in Hafer und Weizen" @default.
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• W2034357188 doi "https://doi.org/10.1002/lipi.19800820607" @default.
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