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 language | English |
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Publication status | Published - 2004 |
MoE publication type | Not Eligible |
Event | The First European Conference on Sensory Science of Food and Beverages: A sense of Identity - Florence, Italy Duration: 26 Sept 2004 → 29 Sept 2004 |
Conference
Conference | The First European Conference on Sensory Science of Food and Beverages |
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Country/Territory | Italy |
City | Florence |
Period | 26/09/04 → 29/09/04 |
Keywords
- rye
- milling fractionation
- flavour
- phenolic compounds
- PLS regression