The bitter taste of linseed oil is mainly due to endogenous cyanogenic glycosides in linseed, such as flax picroside. The bitter taste is caused by lignans separated from flaxseed skin. Most studies believe that the bitter substance in linseed oil comes from a short protein peptide "cyclic octapeptide", and the bitterness in short protein peptide is caused by hydrophobic amino acid residues released by hydrolysis products.
Generally, the hydrophobic groups of natural protein are hidden in it, so it will not present bitterness. However, when protein is hydrolyzed into small peptides, these hydrophobic groups will be exposed, and it will be bitter when it comes into contact with taste buds.
Extended data:
In recent years, with the progress of science and technology, the nutritional value and health care function of flaxseed have attracted the attention of scientists in medical, food, agriculture and other fields. A large number of research results show that linseed oil is a high-quality edible oil, rich in α -linolenic acid and a variety of unsaturated fatty acids, which can be directly converted into DHA and EPA in human body.
Flaxseed oil contains 48% linolenic acid, which is the highest in vegetable oil and is an economical and practical "deep sea fish oil". As we all know, "fish oil" refers to EPA and DHA, which are transformed from α -linolenic acid in fish (mainly contained in seaweed). People who take α -linolenic acid (mainly contained in linseed oil) will also synthesize EPA and DHA in their bodies.
Baidu encyclopedia-sesame oil