Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process

Raija-Liisa Heiniö (Corresponding Author), Kati Katina, Annika Wilhelmson, Olavi Myllymäki, Tiina Rajamäki, Kyösti Latva-Kala, Kirsi-Helena Liukkonen, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

63 Citations (Scopus)

Abstract

Relation between sensory profiles and flavour-active volatile compounds was explored on six rye extrudates, representing two rye cultivars (Amilo and Akusti) and three pretreatments (germination, sourdough fermentation and milling), prior to the extrusion cooking. The processing method used before the extrusion cooking was shown to be very decisive for the perception; the germinated, sourdough fermented and milled rye extrudates clustered to cultivar pairs according to their pretreatment on the regression plot including the whole sample set. Germinated, extruded rye was cereal and fresh in flavour, and hard in texture, and dimethyl sulphide and 2-methylbutanal were highly related to these sensory attributes. Sourdough fermented, extruded rye had a sour, intense flavour and aftertaste, and porous texture, the most relevant volatile compounds being furfural, ethyl acetate, 3-methylbutanol and 2-methylbutanol. The extrudates prepared from rye flour were very mild in flavour and somewhat tough in texture, and 2-ethylfuran, 2-methylfuran, hexanal and pentanal were the dominating volatile compounds.

The present study clearly demonstrated the effect of processing on adjusting the flavour of rye. Sensory perception and volatile compounds of germinated, sourdough fermented, and native rye were substantially different, and they remained variable after the second treatment, i.e. the extrusion process. The pretreatment process was shown to be most dominant in the formation of the flavour of the rye extrudates. The rye cultivar had an unsubstantial effect on the sensory profiles.
Original languageEnglish
Pages (from-to)533-545
Number of pages13
JournalLWT - Food Science and Technology
Volume36
Issue number5
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

Fingerprint

sourdough
extrusion
rye
volatile compounds
flavor
pretreatment
texture
Cooking
cooking
cultivars
dimethyl sulfide
rye flour
Secale
Pentanols
Furaldehyde
furfural
processing technology
Flour
Germination
sensory properties

Keywords

  • Rye
  • Extrusion
  • Germination
  • Sourdough fermentation
  • Flavour

Cite this

Heiniö, Raija-Liisa ; Katina, Kati ; Wilhelmson, Annika ; Myllymäki, Olavi ; Rajamäki, Tiina ; Latva-Kala, Kyösti ; Liukkonen, Kirsi-Helena ; Poutanen, Kaisa. / Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process. In: LWT - Food Science and Technology. 2003 ; Vol. 36, No. 5. pp. 533-545.
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abstract = "Relation between sensory profiles and flavour-active volatile compounds was explored on six rye extrudates, representing two rye cultivars (Amilo and Akusti) and three pretreatments (germination, sourdough fermentation and milling), prior to the extrusion cooking. The processing method used before the extrusion cooking was shown to be very decisive for the perception; the germinated, sourdough fermented and milled rye extrudates clustered to cultivar pairs according to their pretreatment on the regression plot including the whole sample set. Germinated, extruded rye was cereal and fresh in flavour, and hard in texture, and dimethyl sulphide and 2-methylbutanal were highly related to these sensory attributes. Sourdough fermented, extruded rye had a sour, intense flavour and aftertaste, and porous texture, the most relevant volatile compounds being furfural, ethyl acetate, 3-methylbutanol and 2-methylbutanol. The extrudates prepared from rye flour were very mild in flavour and somewhat tough in texture, and 2-ethylfuran, 2-methylfuran, hexanal and pentanal were the dominating volatile compounds.The present study clearly demonstrated the effect of processing on adjusting the flavour of rye. Sensory perception and volatile compounds of germinated, sourdough fermented, and native rye were substantially different, and they remained variable after the second treatment, i.e. the extrusion process. The pretreatment process was shown to be most dominant in the formation of the flavour of the rye extrudates. The rye cultivar had an unsubstantial effect on the sensory profiles.",
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Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process. / Heiniö, Raija-Liisa (Corresponding Author); Katina, Kati; Wilhelmson, Annika; Myllymäki, Olavi; Rajamäki, Tiina; Latva-Kala, Kyösti; Liukkonen, Kirsi-Helena; Poutanen, Kaisa.

In: LWT - Food Science and Technology, Vol. 36, No. 5, 2003, p. 533-545.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process

AU - Heiniö, Raija-Liisa

AU - Katina, Kati

AU - Wilhelmson, Annika

AU - Myllymäki, Olavi

AU - Rajamäki, Tiina

AU - Latva-Kala, Kyösti

AU - Liukkonen, Kirsi-Helena

AU - Poutanen, Kaisa

PY - 2003

Y1 - 2003

N2 - Relation between sensory profiles and flavour-active volatile compounds was explored on six rye extrudates, representing two rye cultivars (Amilo and Akusti) and three pretreatments (germination, sourdough fermentation and milling), prior to the extrusion cooking. The processing method used before the extrusion cooking was shown to be very decisive for the perception; the germinated, sourdough fermented and milled rye extrudates clustered to cultivar pairs according to their pretreatment on the regression plot including the whole sample set. Germinated, extruded rye was cereal and fresh in flavour, and hard in texture, and dimethyl sulphide and 2-methylbutanal were highly related to these sensory attributes. Sourdough fermented, extruded rye had a sour, intense flavour and aftertaste, and porous texture, the most relevant volatile compounds being furfural, ethyl acetate, 3-methylbutanol and 2-methylbutanol. The extrudates prepared from rye flour were very mild in flavour and somewhat tough in texture, and 2-ethylfuran, 2-methylfuran, hexanal and pentanal were the dominating volatile compounds.The present study clearly demonstrated the effect of processing on adjusting the flavour of rye. Sensory perception and volatile compounds of germinated, sourdough fermented, and native rye were substantially different, and they remained variable after the second treatment, i.e. the extrusion process. The pretreatment process was shown to be most dominant in the formation of the flavour of the rye extrudates. The rye cultivar had an unsubstantial effect on the sensory profiles.

AB - Relation between sensory profiles and flavour-active volatile compounds was explored on six rye extrudates, representing two rye cultivars (Amilo and Akusti) and three pretreatments (germination, sourdough fermentation and milling), prior to the extrusion cooking. The processing method used before the extrusion cooking was shown to be very decisive for the perception; the germinated, sourdough fermented and milled rye extrudates clustered to cultivar pairs according to their pretreatment on the regression plot including the whole sample set. Germinated, extruded rye was cereal and fresh in flavour, and hard in texture, and dimethyl sulphide and 2-methylbutanal were highly related to these sensory attributes. Sourdough fermented, extruded rye had a sour, intense flavour and aftertaste, and porous texture, the most relevant volatile compounds being furfural, ethyl acetate, 3-methylbutanol and 2-methylbutanol. The extrudates prepared from rye flour were very mild in flavour and somewhat tough in texture, and 2-ethylfuran, 2-methylfuran, hexanal and pentanal were the dominating volatile compounds.The present study clearly demonstrated the effect of processing on adjusting the flavour of rye. Sensory perception and volatile compounds of germinated, sourdough fermented, and native rye were substantially different, and they remained variable after the second treatment, i.e. the extrusion process. The pretreatment process was shown to be most dominant in the formation of the flavour of the rye extrudates. The rye cultivar had an unsubstantial effect on the sensory profiles.

KW - Rye

KW - Extrusion

KW - Germination

KW - Sourdough fermentation

KW - Flavour

U2 - 10.1016/S0023-6438(03)00057-4

DO - 10.1016/S0023-6438(03)00057-4

M3 - Article

VL - 36

SP - 533

EP - 545

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

IS - 5

ER -