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Narisawa T, Sakai K, Nakajima H, Umino M, Yamashita H, Sugiyama K, Kiribuchi-Otobe C, Shiiba K, Yamada M, Asakura T. Effects of fatty acid hydroperoxides produced by lipoxygenase in wheat cultivars during dough preparation on volatile compound formation. Food Chem 2024; 443:138566. [PMID: 38301548 DOI: 10.1016/j.foodchem.2024.138566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 07/20/2023] [Accepted: 01/22/2024] [Indexed: 02/03/2024]
Abstract
The formation of volatile compounds affects the flavor of processed wheat flour products. Herein, the effects of the composition of fatty acid hydroperoxides and the differences in the antioxidant contents among wheat cultivars on the flavor of wheat flour products were clarified. For this purpose, the volatile compounds in wheat flour doughs, LOX activity, fatty acid hydroperoxide composition from fractionated LOX, and antioxidant content were analyzed. Norin61 exhibited a high LOX activity and 9-fatty acid hydroperoxide production. Unsaturated aldehydes derived from 9-fatty acid hydroperoxides contributed significantly to the volatile compound profile of Norin61. Moreover, the lowest lutein content was observed in Norin61 among the analyzed cultivars. The LOX activity and composition of the fatty acid hydroperoxides produced by LOX affected the production of volatile compounds, whereas carotenoids had a suppressive effect. This study provides useful information for product design with the desired flavor for developing various processed wheat flour products.
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Affiliation(s)
- Tomoyuki Narisawa
- Saitama Industrial Technology Center Northern Laboratory, 2-133 Suehiro, Kumagaya, Saitama 360-0031, Japan.
| | - Koichiro Sakai
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Science, The University of Tokyo, 1-1-1 Yayoi, Bunkyo, Tokyo 113-8657, Japan
| | - Hideo Nakajima
- Saitama Industrial Technology Center Northern Laboratory, 2-133 Suehiro, Kumagaya, Saitama 360-0031, Japan
| | - Marie Umino
- Saitama Industrial Technology Center Northern Laboratory, 2-133 Suehiro, Kumagaya, Saitama 360-0031, Japan
| | - Haruyuki Yamashita
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Science, The University of Tokyo, 1-1-1 Yayoi, Bunkyo, Tokyo 113-8657, Japan
| | - Kenjiro Sugiyama
- Department of Applied Chemistry, School of Advanced Engineering, Kogakuin University, 2665-1 Nakano, Hachioji, Tokyo 192-0015, Japan
| | | | - Kiwamu Shiiba
- Division of Life Science and Engineering, School of Science and Engineering, Tokyo Denki University, Ishizaka, Hatoyama, Hiki-gun, Saitama 350-0394, Japan
| | - Masaharu Yamada
- Department of Applied Chemistry, School of Advanced Engineering, Kogakuin University, 2665-1 Nakano, Hachioji, Tokyo 192-0015, Japan
| | - Tomiko Asakura
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Science, The University of Tokyo, 1-1-1 Yayoi, Bunkyo, Tokyo 113-8657, Japan
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