Relation between flavour components and bioactive phenolic compounds in rye grain

Raija-Liisa Heiniö, Kirsi-Helena Liukkonen, Olavi Myllymäki, J. M. Pihlava, H. Adlercreutz, S. M. Heinonen, Kaisa Poutanen

Research output: Contribution to conferenceConference AbstractScientific

Abstract

The use of whole grain rye products, beneficial to one's health, could be substantially extended if their flavour characteristics were better known, and the typical intensively bitter flavour of rye could be modified. The aim of the study was to specify, how the flavour components are distributed in a rye grain, and what could be the contribution of non-volatile, phenolic compounds on the perceived flavour. Rye grains of the cultivar Amilo were milled into five milling fractions. The sensory flavour profiles and amounts of phenolic compounds (phenolic acids, alk(en)ylresorcinols and lignans) of the fractions were determined and related statistically by PLS regression. The flavour components were unevenly distributed in the rye grain, the innermost endosperm being the mildest and the outer bran layers being the most bitter and intense in flavour. The shorts fraction just inside the bran layer proved to be interesting for further applications of new rye products by having a cereal-like flavour without any obvious bitterness. Phenolic compounds, most of which are bioactive and thus health-beneficial, were distributed with a similar pattern in the rye grain as the flavour components: the phenolic compounds were clearly linked to the outer bran fractions, but not to the inner layers of the grain. In conclusion, by milling fractionation of rye uneven distribution of perceived flavour components and non-volatile, flavour-active phenolic compounds in rye grain was shown. This finding might lead to new, rye-based food applications by the use of the middle shorts fraction, which gave cereal-like notes without bitterness and contained more bioactivity than the endosperm of rye grain.
Original languageEnglish
Publication statusPublished - 2004
MoE publication typeNot Eligible
EventThe First European Conference on Sensory Science of Food and Beverages: A sense of Identity - Florence, Italy
Duration: 26 Sep 200429 Sep 2004

Conference

ConferenceThe First European Conference on Sensory Science of Food and Beverages
CountryItaly
CityFlorence
Period26/09/0429/09/04

Fingerprint

rye
phenolic compounds
flavor
rye products
bran
bitterness
endosperm
milling fractions
whole grain foods
lignans
phenolic acids
fractionation
cultivars

Keywords

  • rye
  • milling fractionation
  • flavour
  • phenolic compounds
  • PLS regression

Cite this

Heiniö, R-L., Liukkonen, K-H., Myllymäki, O., Pihlava, J. M., Adlercreutz, H., Heinonen, S. M., & Poutanen, K. (2004). Relation between flavour components and bioactive phenolic compounds in rye grain. Abstract from The First European Conference on Sensory Science of Food and Beverages, Florence, Italy.
Heiniö, Raija-Liisa ; Liukkonen, Kirsi-Helena ; Myllymäki, Olavi ; Pihlava, J. M. ; Adlercreutz, H. ; Heinonen, S. M. ; Poutanen, Kaisa. / Relation between flavour components and bioactive phenolic compounds in rye grain. Abstract from The First European Conference on Sensory Science of Food and Beverages, Florence, Italy.
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abstract = "The use of whole grain rye products, beneficial to one's health, could be substantially extended if their flavour characteristics were better known, and the typical intensively bitter flavour of rye could be modified. The aim of the study was to specify, how the flavour components are distributed in a rye grain, and what could be the contribution of non-volatile, phenolic compounds on the perceived flavour. Rye grains of the cultivar Amilo were milled into five milling fractions. The sensory flavour profiles and amounts of phenolic compounds (phenolic acids, alk(en)ylresorcinols and lignans) of the fractions were determined and related statistically by PLS regression. The flavour components were unevenly distributed in the rye grain, the innermost endosperm being the mildest and the outer bran layers being the most bitter and intense in flavour. The shorts fraction just inside the bran layer proved to be interesting for further applications of new rye products by having a cereal-like flavour without any obvious bitterness. Phenolic compounds, most of which are bioactive and thus health-beneficial, were distributed with a similar pattern in the rye grain as the flavour components: the phenolic compounds were clearly linked to the outer bran fractions, but not to the inner layers of the grain. In conclusion, by milling fractionation of rye uneven distribution of perceived flavour components and non-volatile, flavour-active phenolic compounds in rye grain was shown. This finding might lead to new, rye-based food applications by the use of the middle shorts fraction, which gave cereal-like notes without bitterness and contained more bioactivity than the endosperm of rye grain.",
keywords = "rye, milling fractionation, flavour, phenolic compounds, PLS regression",
author = "Raija-Liisa Heini{\"o} and Kirsi-Helena Liukkonen and Olavi Myllym{\"a}ki and Pihlava, {J. M.} and H. Adlercreutz and Heinonen, {S. M.} and Kaisa Poutanen",
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Heiniö, R-L, Liukkonen, K-H, Myllymäki, O, Pihlava, JM, Adlercreutz, H, Heinonen, SM & Poutanen, K 2004, 'Relation between flavour components and bioactive phenolic compounds in rye grain', The First European Conference on Sensory Science of Food and Beverages, Florence, Italy, 26/09/04 - 29/09/04.

Relation between flavour components and bioactive phenolic compounds in rye grain. / Heiniö, Raija-Liisa; Liukkonen, Kirsi-Helena; Myllymäki, Olavi; Pihlava, J. M.; Adlercreutz, H.; Heinonen, S. M.; Poutanen, Kaisa.

2004. Abstract from The First European Conference on Sensory Science of Food and Beverages, Florence, Italy.

Research output: Contribution to conferenceConference AbstractScientific

TY - CONF

T1 - Relation between flavour components and bioactive phenolic compounds in rye grain

AU - Heiniö, Raija-Liisa

AU - Liukkonen, Kirsi-Helena

AU - Myllymäki, Olavi

AU - Pihlava, J. M.

AU - Adlercreutz, H.

AU - Heinonen, S. M.

AU - Poutanen, Kaisa

PY - 2004

Y1 - 2004

N2 - The use of whole grain rye products, beneficial to one's health, could be substantially extended if their flavour characteristics were better known, and the typical intensively bitter flavour of rye could be modified. The aim of the study was to specify, how the flavour components are distributed in a rye grain, and what could be the contribution of non-volatile, phenolic compounds on the perceived flavour. Rye grains of the cultivar Amilo were milled into five milling fractions. The sensory flavour profiles and amounts of phenolic compounds (phenolic acids, alk(en)ylresorcinols and lignans) of the fractions were determined and related statistically by PLS regression. The flavour components were unevenly distributed in the rye grain, the innermost endosperm being the mildest and the outer bran layers being the most bitter and intense in flavour. The shorts fraction just inside the bran layer proved to be interesting for further applications of new rye products by having a cereal-like flavour without any obvious bitterness. Phenolic compounds, most of which are bioactive and thus health-beneficial, were distributed with a similar pattern in the rye grain as the flavour components: the phenolic compounds were clearly linked to the outer bran fractions, but not to the inner layers of the grain. In conclusion, by milling fractionation of rye uneven distribution of perceived flavour components and non-volatile, flavour-active phenolic compounds in rye grain was shown. This finding might lead to new, rye-based food applications by the use of the middle shorts fraction, which gave cereal-like notes without bitterness and contained more bioactivity than the endosperm of rye grain.

AB - The use of whole grain rye products, beneficial to one's health, could be substantially extended if their flavour characteristics were better known, and the typical intensively bitter flavour of rye could be modified. The aim of the study was to specify, how the flavour components are distributed in a rye grain, and what could be the contribution of non-volatile, phenolic compounds on the perceived flavour. Rye grains of the cultivar Amilo were milled into five milling fractions. The sensory flavour profiles and amounts of phenolic compounds (phenolic acids, alk(en)ylresorcinols and lignans) of the fractions were determined and related statistically by PLS regression. The flavour components were unevenly distributed in the rye grain, the innermost endosperm being the mildest and the outer bran layers being the most bitter and intense in flavour. The shorts fraction just inside the bran layer proved to be interesting for further applications of new rye products by having a cereal-like flavour without any obvious bitterness. Phenolic compounds, most of which are bioactive and thus health-beneficial, were distributed with a similar pattern in the rye grain as the flavour components: the phenolic compounds were clearly linked to the outer bran fractions, but not to the inner layers of the grain. In conclusion, by milling fractionation of rye uneven distribution of perceived flavour components and non-volatile, flavour-active phenolic compounds in rye grain was shown. This finding might lead to new, rye-based food applications by the use of the middle shorts fraction, which gave cereal-like notes without bitterness and contained more bioactivity than the endosperm of rye grain.

KW - rye

KW - milling fractionation

KW - flavour

KW - phenolic compounds

KW - PLS regression

M3 - Conference Abstract

ER -

Heiniö R-L, Liukkonen K-H, Myllymäki O, Pihlava JM, Adlercreutz H, Heinonen SM et al. Relation between flavour components and bioactive phenolic compounds in rye grain. 2004. Abstract from The First European Conference on Sensory Science of Food and Beverages, Florence, Italy.