Flavour and stability of rye grain fractions in relation to their chemical composition

Emilia Nordlund (Corresponding Author), Raija-Liisa Heiniö, K. Viljanen, J.-M. Pihlava, P. Lehtinen, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

11 Citations (Scopus)

Abstract

Wholegrain rye is health-beneficial, but intensive and bitter flavour of rye foods, supposedly caused by specific phenolic compounds and small peptides, restricts its use. The aim was to study the stability and sensory quality of rye grain fractions in relation to their chemical composition. In addition to distinctive sensory and chemical properties of wholegrain flour, endosperm-rich fraction and two differently prepared brans, the rye fractions had differences in their stability. The endosperm fraction had the poorest stability and mildest flavour. The rancid flavour was related to free fatty acids. The bran, intense and bitter in flavour, but more stable, had the highest content of phenolic compounds. The high content of phenolic compounds of bran contributing to its bitterness probably also improved its stability by reducing the formation of flavour-active lipid-derived oxidation products. Stability of the rye bran made by an air-classification process was inferior to the bran made by a conventional sieving process, despite similar content of phenolic compounds. Changes in the development rate of rancidity and intensity of flavour were faster in the air-classified than in the sieved bran. This could be due to different microstructure and particle size of the brans, influencing oxidation susceptibility.
Original languageEnglish
Pages (from-to)48-56
Number of pages8
JournalFood Research International
Volume54
Issue number1
DOIs
Publication statusPublished - 2013
MoE publication typeA1 Journal article-refereed

Fingerprint

rye
bran
flavor
chemical composition
phenolic compounds
rye bran
Endosperm
endosperm
Air
oxidation
whole grain flour
Flour
air
rancidity
Particle Size
Nonesterified Fatty Acids
bitterness
sieving
microstructure
Secale

Keywords

  • bran
  • chemical composition
  • endorsperm
  • flavour
  • rye
  • stability

Cite this

@article{53fba88871bc44c5b7bafa97a301a4d5,
title = "Flavour and stability of rye grain fractions in relation to their chemical composition",
abstract = "Wholegrain rye is health-beneficial, but intensive and bitter flavour of rye foods, supposedly caused by specific phenolic compounds and small peptides, restricts its use. The aim was to study the stability and sensory quality of rye grain fractions in relation to their chemical composition. In addition to distinctive sensory and chemical properties of wholegrain flour, endosperm-rich fraction and two differently prepared brans, the rye fractions had differences in their stability. The endosperm fraction had the poorest stability and mildest flavour. The rancid flavour was related to free fatty acids. The bran, intense and bitter in flavour, but more stable, had the highest content of phenolic compounds. The high content of phenolic compounds of bran contributing to its bitterness probably also improved its stability by reducing the formation of flavour-active lipid-derived oxidation products. Stability of the rye bran made by an air-classification process was inferior to the bran made by a conventional sieving process, despite similar content of phenolic compounds. Changes in the development rate of rancidity and intensity of flavour were faster in the air-classified than in the sieved bran. This could be due to different microstructure and particle size of the brans, influencing oxidation susceptibility.",
keywords = "bran, chemical composition, endorsperm, flavour, rye, stability",
author = "Emilia Nordlund and Raija-Liisa Heini{\"o} and K. Viljanen and J.-M. Pihlava and P. Lehtinen and Kaisa Poutanen",
year = "2013",
doi = "10.1016/j.foodres.2013.05.034",
language = "English",
volume = "54",
pages = "48--56",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Elsevier",
number = "1",

}

Flavour and stability of rye grain fractions in relation to their chemical composition. / Nordlund, Emilia (Corresponding Author); Heiniö, Raija-Liisa; Viljanen, K.; Pihlava, J.-M.; Lehtinen, P.; Poutanen, Kaisa.

In: Food Research International, Vol. 54, No. 1, 2013, p. 48-56.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Flavour and stability of rye grain fractions in relation to their chemical composition

AU - Nordlund, Emilia

AU - Heiniö, Raija-Liisa

AU - Viljanen, K.

AU - Pihlava, J.-M.

AU - Lehtinen, P.

AU - Poutanen, Kaisa

PY - 2013

Y1 - 2013

N2 - Wholegrain rye is health-beneficial, but intensive and bitter flavour of rye foods, supposedly caused by specific phenolic compounds and small peptides, restricts its use. The aim was to study the stability and sensory quality of rye grain fractions in relation to their chemical composition. In addition to distinctive sensory and chemical properties of wholegrain flour, endosperm-rich fraction and two differently prepared brans, the rye fractions had differences in their stability. The endosperm fraction had the poorest stability and mildest flavour. The rancid flavour was related to free fatty acids. The bran, intense and bitter in flavour, but more stable, had the highest content of phenolic compounds. The high content of phenolic compounds of bran contributing to its bitterness probably also improved its stability by reducing the formation of flavour-active lipid-derived oxidation products. Stability of the rye bran made by an air-classification process was inferior to the bran made by a conventional sieving process, despite similar content of phenolic compounds. Changes in the development rate of rancidity and intensity of flavour were faster in the air-classified than in the sieved bran. This could be due to different microstructure and particle size of the brans, influencing oxidation susceptibility.

AB - Wholegrain rye is health-beneficial, but intensive and bitter flavour of rye foods, supposedly caused by specific phenolic compounds and small peptides, restricts its use. The aim was to study the stability and sensory quality of rye grain fractions in relation to their chemical composition. In addition to distinctive sensory and chemical properties of wholegrain flour, endosperm-rich fraction and two differently prepared brans, the rye fractions had differences in their stability. The endosperm fraction had the poorest stability and mildest flavour. The rancid flavour was related to free fatty acids. The bran, intense and bitter in flavour, but more stable, had the highest content of phenolic compounds. The high content of phenolic compounds of bran contributing to its bitterness probably also improved its stability by reducing the formation of flavour-active lipid-derived oxidation products. Stability of the rye bran made by an air-classification process was inferior to the bran made by a conventional sieving process, despite similar content of phenolic compounds. Changes in the development rate of rancidity and intensity of flavour were faster in the air-classified than in the sieved bran. This could be due to different microstructure and particle size of the brans, influencing oxidation susceptibility.

KW - bran

KW - chemical composition

KW - endorsperm

KW - flavour

KW - rye

KW - stability

U2 - 10.1016/j.foodres.2013.05.034

DO - 10.1016/j.foodres.2013.05.034

M3 - Article

VL - 54

SP - 48

EP - 56

JO - Food Research International

JF - Food Research International

SN - 0963-9969

IS - 1

ER -