Abstract
Whole grain cereal has in several epidemiological studies been proved to
be beneficial to one's health. Rye and oat are traditionally consumed as
whole grains. Rye is known from its high content of fibre and bioactive
phytochemicals, and health benefits of oat are based on its
cholesterol-lowering function. However, in order to be used as a part of a
well-balanced diet, the flavour and texture of whole grain products must meet
the expectations of consumers.
Flavour of cereal products flavour is formed by flavour components and their
precursors together with the processing technique used. Volatile and
non-volatile compounds (phenolic acids, fatty acids, sugars, amino acids)
influence the flavour as such but also indirectly through forming new flavour
compounds, e.g. in Maillard reaction. Intensity of flavour attributes can be
related to flavour-active chemical compounds by PLS regression. Sensory
descriptors of volatile compounds can be recognised by GC olfactometry.
Although flavour of native rye grain is mild and bland, the intense, bitter
flavour of rye products may be an obstacle for their use. Mechanical
fractionation of rye grain proved that the flavour components are unevenly
distributed: rye-like flavour without bitterness was observed between
mild-tasting innermost part and bitter-tasting outermost bran fractions. This
layer contained also significant amounts of bioactive compounds. Both
sourdough fermentation-baking and germination-heat treatment influence the
flavour by increasing the amounts of health-beneficial phenolic compounds.
Typical intense, sour, slightly bitter flavour of rye bread crumb forms in
sourdough fermentation, whereas baking results in a roasted flavour
influencing mainly the bread crust.
Oat products are susceptible for rancid flavour notes. Germinated oats dried
at high temperatures were identified as being roasted, sweet and nutty in
flavour, and concurrently the stability of oats was increased while the
development of bitter, rancid taste was delayed. By applying different
bioprocessing techniques, the sensory characteristics of cereal may be
adjusted in a controlled way. This would provide tools for the industry to
develop appetising, health-promoting whole grain products or cereal-based
ingredients to a variety of applications.
Original language | English |
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Publication status | Published - 2004 |
MoE publication type | Not Eligible |
Event | Nordic Workshop in Sensory Science: Advanced Sensory Tools for Improved Products - Turku, Finland Duration: 7 Jun 2004 → 9 Jun 2004 |
Workshop
Workshop | Nordic Workshop in Sensory Science |
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Country/Territory | Finland |
City | Turku |
Period | 7/06/04 → 9/06/04 |