Taste-active molecules in oat flour and bitterness
What it found
In oat flour, 59 taste-active molecules were measured and rated for their taste impact.
Four monoglycerides, five free fatty acids and four saponins were confirmed for the first time as major contributors to bitter off-taste.
What they found
Bitter compounds identified
Four monoglycerides, five free fatty acids and four saponins were confirmed for the first time as major contributors to the bitter off-taste of oats.
Specific bitter molecules
These include 1-linoleoyl-rac-glycerol, 1-stearoyl-rac-glycerol, 1-oleoyl-rac-glycerol, 1-palmitoyl-rac-glycerol, linoleic acid, linolenic acid, oleic acid, palmitic acid, stearic acid, avenacosides A and B, and two furostanosides.
Avenanthramides not bitter
Avenanthramides 2c, 2p, 2f, 1p, 1c, 1f, and 3f were found at concentrations below their taste thresholds and did not contribute to the bitter sensation of the tested oat flour.
What the authors conclude
- They confirmed that four monoglycerides, five free fatty acids and four saponins are major contributors to the bitter off-taste of oats.
- They found that avenanthramides 2c, 2p, 2f, 1p, 1c, 1f, and 3f did not contribute to the bitter sensation of the tested oat flour.
How it was done
The researchers measured 59 taste-active molecules in oat flour and rated each one's taste impact using dose-over-threshold factors. They developed a sensitive lab method to measure bitter-tasting steroidal and furostanol saponins and avenanthramides.
What it can’t tell you
- We summarised it from the abstract only.
- This study measured taste-active molecules in oat flour and rated their taste impact. It cannot show how these molecules affect health or nutrition.
Who paid
- Authors work at
- Technische Universität München, Germany; Bavarian Center for Biomolecular Mass Spectrometry, Germany
The paper
- Title
- Quantitation and Taste Contribution of Sensory Active Molecules in Oat ( Avena sativa L.)
- Type
- Study
- Summarised from
- Abstract only
- Cite
- Günther-Jordanland K, Dawid C, Hofmann T (2020). Quantitation and Taste Contribution of Sensory Active Molecules in Oat ( Avena sativa L.). Journal of agricultural and food chemistry. doi:10.1021/acs.jafc.0c04022PubMed 32786831DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error