ENZYMATIC OXYDATION OF LINOLEIC ACID: FORMATION OF BITTERTASTING FATTY ACIDS.
作者： Christiane Baur , Werner Grosch , Herbert Wieser , Harald Jugel
DOI: 10.1007/BF01263025
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摘要: 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 sugar ester, evaluated for bitter taste. main components of the bitter-tasting mixture 9.12.13-trihydroxyoctadec-10- 9.10.13-trihydroxyoctadec-11-enoic acids. taste threshold lies range 0.6–0.9 μmol/ml. Two further trihydroxy-acids two oxodihydroxy-acids also identified fraction.
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