Enzymatic oxydation of linoleic acid: formation of bittertasting fatty acids.
Linoleic acid was oxidized with a protein fraction from soya beans (25 degrees C; 2h), in which lipoxygenase and peroxydase activities occurred. The fatty acids formed were isolated and, after emulsification with a sugar ester, were evaluated for bitter taste. The main components of the bitter-tasting fractions was a mixture of 9.12.13-trihydroxyoctadec-10- and 9.10.13-trihydroxyoctadec-11-enoic acids. The taste threshold lies in the range 0.6-0.9 mumol/ml. Two further trihydroxy-acids and two oxodihydroxy-acids were also identified in the bitter-tasting fraction.
D005227:Fatty Acids / Q000378:metabolism*; D006801:Humans; D008041:Linoleic Acids / Q000378:metabolism*; D008084:Lipoxygenase / Q000378:metabolism*; D013058:Mass Spectrometry; D010504:Periodic Acid; D010544:Peroxidases / Q000378:metabolism*; D010944:Plants / Q000201:enzymology; D013025:Glycine max; D013649:Taste; D013652:Taste Threshold
D005227:Fatty Acids; D008041:Linoleic Acids; D010504:Periodic Acid; D010544:Peroxidases; D008084:Lipoxygenase