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Bitter off‐taste in stored cold‐pressed linseed oil obtained from different varieties
Author(s) -
Brühl Ludger,
Matthäus Bertrand,
Scheipers Anne,
Hofmann Thomas
Publication year - 2008
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200700314
Subject(s) - taste , flavor , food science , chemistry , bitter taste , linseed oil , organoleptic , extraction (chemistry) , sensory analysis , chromatography
Freshly pressed linseed oil shows a delicate nutty flavor. However, after only 1 day of storage, a bitter off‐taste develops. It is caused mainly by the formation of a cyclic octa‐peptide named cyclolinopeptide E (CLE) containing the oxidized amino acid methionine. A simple and fast determination by solid‐phase extraction and high‐performance liquid chromatography with UV detection has been developed in order to measure the formation of this cyclic peptide during storage in correlation with the increasing bitter off‐taste of the oil, which was determined by a sensory panel. The development of this bitter off‐taste was analyzed in several oils prepared from linseed of a single variety from seeds obtained during a growing test. Highest bitterness was perceived in oil from the variety Eurodor, corresponding to CLE contents of 925 mg/kg, and lowest bitterness was perceived in oil from the variety Baladin, corresponding to a CLE content of 485 mg/kg. In some varieties, additional bitter compounds might be present in significant amounts.