[Contribution of linoleic acid to the bitter taste of poppy seeds (Papaver somniferum)].
In lipids isolated from poppy seeds which tasted "burning-bitter" the off-taste was associated with the free fatty acids fraction. In this fraction linoleic acid predominates, while oxidized fatty acids were among the minor constituents. The taste threshold of linoleic acid emulsified in water with monolinolein lies in the range of 4.0-6.0 mumol/ml. On the basis of its high concentration and relatively low taste threshold we conclude that free linoleic acid contributes significantly to the "burning-bitter" off-taste in poppy seeds.
D002850:Chromatography, Gel; D004655:Emulsions; D006801:Humans; D019787:Linoleic Acid; D008041:Linoleic Acids / Q000032:analysis*; D012639:Seeds; D013649:Taste; D013652:Taste Threshold
D004655:Emulsions; D008041:Linoleic Acids; D019787:Linoleic Acid
Untersuchungen über die Beteiligung von Linolsäure am Bittergeschmack von Mohnsamen (papaver somniferum).