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Enzymatic oxydation of linoleic acid: Formation of bittertasting fatty acids

Enzymatische Oxydation von Linolsäure: Bildung von Fettsäuren mit Bittergeschmack

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Zusammenfassung

Linolsäure wurde mit einer Proteinfraktion aus Sojabohnen oxydiert (25°C; 2 Std), in der Lipoxygenase- und Peroxydaseaktivitäten vorkamen. Die gebildeten Fettsäuren wurden isoliert und nach Emulgierung mit einem Zuckerester auf Bittergeschmack verkostet. Hauptkomponente der bitter schmeckenden Fraktion war ein Gemisch aus der 9,12,13-Trihydroxyoctadec-10- und der 9,10,13-Trihydroxyoctadec-11-ensäure. Die Geschmacksschwelle liegt im Bereich 0,6–0,9 μmol/ml. Zwei weitere Trihydroxysäuren und zwei Ketodihydroxysäuren wurden außerdem in der bitter schmeckenden Fraktion identifiziert.

Summary

Linoleic acid was oxidized with a protein fraction from soya beans (25°C; 2 h), 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 fraction 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 μmol/ml. Two further trihydroxy-acids and two oxodihydroxy-acids were also identified in the bitter-tasting fraction.

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Authors and Affiliations

  1. Deutsche Forschungsanstalt für Lebensmittelchemie, D-8046, Garching, Germany

    Christiane Baur, Werner Grosch, Herbert Wieser & Harald Jugel

Authors
  1. Christiane Baur
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  2. Werner Grosch
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  3. Herbert Wieser
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  4. Harald Jugel
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We are grateful to the Deutsche Forschungsgemeinschaft for supporting this work

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Baur, C., Grosch, W., Wieser, H. et al. Enzymatic oxydation of linoleic acid: Formation of bittertasting fatty acids. Z Lebensm Unters Forch 164, 171–176 (1977). https://doi.org/10.1007/BF01263025

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  • DOI: https://doi.org/10.1007/BF01263025

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