Bitter off-taste in stored cold-pressed linseed oil obtained from different varieties

Ludger Brühl, Bertrand Matthäus, Anne Scheipers, Thomas Hofmann

Research output: Contribution to journalArticlepeer-review

38 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)625-631
Number of pages7
JournalEuropean Journal of Lipid Science and Technology
Volume110
Issue number7
DOIs
StatePublished - Jul 2008
Externally publishedYes

Keywords

  • Bitter taste
  • Cyclolinopeptide
  • Linseed oil
  • Off-flavor
  • Taste dilution analysis
  • Variety

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