CFAES Distinguished Professor; Director, Flavor Research and Education Center Ohio State University Columbus, Ohio, United States
Abstract: Lipid oxidation is a known key reaction mechanism that limits the shelf-life of ingredients, such as wheat flour. Generally, the aversive sensory attributes related to the oxidative degradation of lipids are primarily reported to originate from the generation of volatile off-odor compounds. The current presentation will discuss a more holistic understanding of the influence of lipid oxidation on the flavor profile and product acceptance of whole wheat bread. First, the impact of whole wheat flour storage and lipase/lipoxygenase enzyme activity on bread flavor quality will be discussed. Focus will be placed on induced changes in both the volatile and nonvolatile flavor compounds. Second, the utilization of new untargeted chemical profiling methods will be demonstrated to identify endogenous wheat compounds that impact lipoxygenase enzyme activity, as well as their impact on flavor perception and liking. Application of this work includes the identification of molecular targets for breeding programs or ingredient strategies to reduce unwanted bitterness for flavor improvement of whole wheat products.