What is the flavor of udon noodles made from domestic flour? -Focusing on wheat flour cultivated in Saitama prefecture-

In this study, we investigated the factors involved in the flavor discrepancy between Norin61 and Satonosora wheat cultivars by analyzing the isozyme composition of lipoxygenase (LOX) and antioxidant levels. The results revealed that Norin61 exhibited a distinctive LOX isozyme composition, with a significant proportion of LOX-3, which correlates with its previously reported high LOX activity. Moreover, our analysis indicated that the content of lutein, an antioxidant present in flour, influences the formation of volatile flavor compounds. These results not only offer valuable insights for crafting products with specific flavors in the development of various wheat flour-based products, but also have potential genetic implications in the breeding of wheat cultivars boasting diverse flavors in the future.