Untersuchungen über die Beteifigung von Linolsäure am Bittergeschmack von Mohnsamen (Papaver somniferum)
- 1 April 1984
- journal article
- abstracts
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 178 (4), 257-265
- https://doi.org/10.1007/bf01851349
Abstract
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.Keywords
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