Why stored linseed oil tastes bitter−And what you could do about it

A team of scientists led by the Leibniz Institute for Food Systems Biology at the Technical University of Munich, in cooperation with the Chair of Food Chemistry and Molecular Sensory Science at the Technical University of Munich, has now uncovered new molecular details relevant to the bitterness of stored linseed oil. The new findings should help to develop suitable technological processes or breeding strategies that preserve the good taste of the edible oil for longer.

Quelle: IDW Informationsdienst Wissenschaft