Identification of inhibitors of pinellic acid generation in whole wheat bread
Food Chemistry(2021)
摘要
•Untargeted LC–MS profiling PLS models predict pinellic acid content in wheat dough.•Schaftoside was identified as the most predictive compound (negatively correlated)•Recombination models demonstrated schaftoside reduced pinellic acid generation.•Lower pinellic acid reduced the perceived bitter intensity of whole wheat bread.
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关键词
Bitterness,Schaftoside,Pinellic acid,Whole wheat flour,Untargeted LC–MS profiling
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