title: Identification of bitter off-taste compounds in the stored cold pressed linseed oil.
abstract: Whereas freshly pressed linseed oil provides a delicate nutty flavor, a lingering bitter off-taste is developing upon storage at room temperature. Using a sensory guided fractionation approach, the key bitter compound was identified in stored linseed oil, and its structure was determined as the methionine sulfoxide-containing, cyclic octapeptide cyclo(PLFIM OLVF) by means of FTIR, LC-MS, NMR spectroscopy, and amino acid analysis. Although this peptide is known in the literature as cyclolinopeptide E, the bitter taste activity of this compound has not previously been described. Sensory evaluation revealed a recognition threshold concentration of 12.3 micromol/L water.
authors: Institut für Lipidforschung, BfEL, Piusallee 68-76, D-48147 Münster, Germany. ludger.bruehl@bfel.de
authors: Ludger
authors: L
authors: Brühl
authors: Bertrand
authors: B
authors: Matthäus
authors: Eberhard
authors: E
authors: Fehling
authors: Berthold
authors: B
authors: Wiege
authors: Britta
authors: B
authors: Lehmann
authors: Heinrich
authors: H
authors: Luftmann
authors: Klaus
authors: K
authors: Bergander
authors: Kathrin
authors: K
authors: Quiroga
authors: Anne
authors: A
authors: Scheipers
authors: Oliver
authors: O
authors: Frank
authors: Thomas
authors: T
authors: Hofmann
mesh_terms: D003080:Cold Temperature; D005511:Food Handling / Q000379:methods; D005519:Food Preservation; D006801:Humans; D008043:Linseed Oil / Q000737:chemistry*; D010456:Peptides, Cyclic / Q000032:analysis*; D013649:Taste
chemical_list: D010456:Peptides, Cyclic; C524751:cyclolinopeptide E; D008043:Linseed Oil