Identification, Quantitation and Sensory Elucidation of off-taste compounds in wheat bran

Through sensory guided isolation and targeted as well as untargeted analytical techniques such as LC-MS/MS, LC-TOF-MS and 1D/2D-NMR experiments, as part of the SENSOMICS approach key off-taste compounds could be identified, quantified as well as sensorically characterized in wheat bran isolates. Alkenyl resorcinols, namely (Z)-5-nonadec-12/14-enylresorcinol as well as (Z)-5-heneicos-12/14/16-enylresorcinol could be identified as major bitter compounds in wheat bran for the first time. Furthermore, saturated analogues, alkyl resorcinols, which had previously been described to contribute to off-flavour in wheat bran, along with known off-taste compounds fatty acids as well as fatty acid oxidation products were identified to be key contributors to off-taste as well, exhibiting taste threshold between 12 and 981 µmol/kg.