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

Raija-Liisa Heiniö (Corresponding Author), M.W.J. Noort, K. Katina, Syed Ariful Alam, Nesli Sözer, H.L. de Kock, M. Hersleth, Kaisa Poutanen

    Research output: Contribution to journalReview Articlepeer-review

    190 Citations (Scopus)


    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
    Publication statusPublished - 2016
    MoE publication typeA2 Review article in a scientific journal


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


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