title: Identification of bitter compounds in whole wheat bread.
abstract: Bitterness in whole wheat bread can negatively influence product acceptability and consumption. The overall goal of this project was to identify the main bitter compounds in a commercial whole wheat bread product. Sensory-guided fractionation of the crust (most bitter portion of the bread sample) utilising liquid-liquid extraction, solid-phase extraction, ultra-filtration and 2-D offline RPLC revealed multiple bitter compounds existed. The compounds with the highest bitterness intensities were selected and structurally elucidated based on accurate mass-TOF, MS/MS, 1D and 2D NMR spectroscopy. Eight bitter compounds were identified: Acortatarins A, Acortatarins C, 5-(hydroxymethyl)furfural(HMF), 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), N-(1-deoxy-d-fructos-1-yl)-l-tryptophan (ARP), Tryptophol (TRO), 2-(2-formyl-5-(hydroxymethyl-1H-pyrrole-1-yl)butanoic acid (PBA) and Tryptophan (TRP). Based on the structures of these compounds, two main mechanisms of bitterness generation in wheat bread were supported, fermentation and Maillard pathways.
authors.affiliation: Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, 145 FScN Building, St. Paul, USA.
authors.forename: Deshou
authors.initials: D
authors.lastname: Jiang
authors.forename: Devin G
authors.initials: DG
authors.lastname: Peterson
mesh_terms: D001939:Bread / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005421:Flavoring Agents / Q000737:chemistry*; D006801:Humans; D009682:Magnetic Resonance Spectroscopy; D015416:Maillard Reaction; D013058:Mass Spectrometry; D010936:Plant Extracts / Q000737:chemistry*; D053719:Tandem Mass Spectrometry; D013649:Taste; D014908:Triticum / Q000737:chemistry*
chemical_list: D005421:Flavoring Agents; D010936:Plant Extracts