Sensory characteristics of wholegrain and bran-rich cereal foods: A review

Raija-Liisa Heiniö (Corresponding Author), M.W.J. Noort, K. Katina, S.A. Alam, N. Sözer, H.L. de Kock, M. Hersleth, K. Poutanen

Research output: Contribution to journalReview ArticleScientificpeer-review

53 Citations (Scopus)

Abstract

Background: Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. The scientific literature of factors influencing sensory quality of wholegrain foods is rather scarce. Scope and approach: Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods. Key findings and conclusions: Wholegrain and bran contain flavour-active compounds, flavour precursors and resistant cell wall structures causing changes in flavour and texture during processing. In wholegrain foods, different chemical constituents contribute to bitterness. Increased knowledge on flavour formation has led to the possibility to not only measure but actually also design the flavour. Structure and texture are also important determinants underlying eating quality and stability of cereal foods. Hitherto established means of modulating sensory quality and thus improving acceptability of wholegrain foods are presented.
Original languageEnglish
Pages (from-to)25-38
JournalTrends in Food Science and Technology
Volume47
DOIs
Publication statusPublished - 2016
MoE publication typeA2 Review article in a scientific journal

Fingerprint

grain foods
whole grain foods
bran
sensory properties
flavor
Food
texture
bitterness
flavor compounds
rye
Literature
oats
Food Quality
Sorghum
barley
cell walls
ingestion
Hordeum
Cell Wall
wheat

Keywords

  • Sensory
  • Wholegrain
  • Bran
  • Cereal
  • Processing
  • Structure
  • Consumer
  • Chemical compounds

Cite this

Heiniö, Raija-Liisa ; Noort, M.W.J. ; Katina, K. ; Alam, S.A. ; Sözer, N. ; de Kock, H.L. ; Hersleth, M. ; Poutanen, K. / Sensory characteristics of wholegrain and bran-rich cereal foods : A review. In: Trends in Food Science and Technology. 2016 ; Vol. 47. pp. 25-38.
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Sensory characteristics of wholegrain and bran-rich cereal foods : A review. / Heiniö, Raija-Liisa (Corresponding Author); Noort, M.W.J.; Katina, K.; Alam, S.A.; Sözer, N.; de Kock, H.L.; Hersleth, M.; Poutanen, K.

In: Trends in Food Science and Technology, Vol. 47, 2016, p. 25-38.

Research output: Contribution to journalReview ArticleScientificpeer-review

TY - JOUR

T1 - Sensory characteristics of wholegrain and bran-rich cereal foods

T2 - A review

AU - Heiniö, Raija-Liisa

AU - Noort, M.W.J.

AU - Katina, K.

AU - Alam, S.A.

AU - Sözer, N.

AU - de Kock, H.L.

AU - Hersleth, M.

AU - Poutanen, K.

PY - 2016

Y1 - 2016

N2 - Background: Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. The scientific literature of factors influencing sensory quality of wholegrain foods is rather scarce. Scope and approach: Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods. Key findings and conclusions: Wholegrain and bran contain flavour-active compounds, flavour precursors and resistant cell wall structures causing changes in flavour and texture during processing. In wholegrain foods, different chemical constituents contribute to bitterness. Increased knowledge on flavour formation has led to the possibility to not only measure but actually also design the flavour. Structure and texture are also important determinants underlying eating quality and stability of cereal foods. Hitherto established means of modulating sensory quality and thus improving acceptability of wholegrain foods are presented.

AB - Background: Wholegrain foods are known to be health-beneficial but their sensory characteristics may be a limiting factor for consumption. The scientific literature of factors influencing sensory quality of wholegrain foods is rather scarce. Scope and approach: Many cereals like rye, oats, barley and sorghum are actually used mainly as wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods. Key findings and conclusions: Wholegrain and bran contain flavour-active compounds, flavour precursors and resistant cell wall structures causing changes in flavour and texture during processing. In wholegrain foods, different chemical constituents contribute to bitterness. Increased knowledge on flavour formation has led to the possibility to not only measure but actually also design the flavour. Structure and texture are also important determinants underlying eating quality and stability of cereal foods. Hitherto established means of modulating sensory quality and thus improving acceptability of wholegrain foods are presented.

KW - Sensory

KW - Wholegrain

KW - Bran

KW - Cereal

KW - Processing

KW - Structure

KW - Consumer

KW - Chemical compounds

U2 - 10.1016/j.tifs.2015.11.002

DO - 10.1016/j.tifs.2015.11.002

M3 - Review Article

VL - 47

SP - 25

EP - 38

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

SN - 0924-2244

ER -