Use of enzymes to elucidate the factors contributing to bitterness in rye flavour

Raija-Liisa Heiniö (Corresponding Author), Emilia Nordlund, Kaisa Poutanen, Johanna Buchert

Research output: Contribution to journalArticleScientificpeer-review

17 Citations (Scopus)

Abstract

In spite of the health-beneficial character of whole grain rye its use may be limited because of bitter taste. The impact of non-volatile chemical compounds on the bitter taste of rye was analysed by the aid of enzymatic hydrolysis, releasing potentially flavour-active compounds from the rye matrix. Whole grain rye flour–water suspension was treated with hydrolytic enzymes, whereafter portions of the rye suspensions were baked into crackers, assessed for their sensory profile as well as solubilised hydrolysis products. Heat treatment reduced the perceived bitterness. The treatment with enzyme preparation with high protease activity increased the bitterness of rye and also wheat flour both as suspension and as crackers. Other enzymes tested (with high polygalacturonase, endo-glucanase, xylanase or amyloglucosidase activity) had no significant impact on the perceived bitterness. Thus, small molecular weight peptides were considered to be a significant contributor to the bitter note of rye.
Original languageEnglish
Pages (from-to)31-38
Number of pages8
JournalFood Research International
Volume45
Issue number1
DOIs
Publication statusPublished - 2012
MoE publication typeA1 Journal article-refereed

Fingerprint

bitterness
rye
flavor
Enzymes
enzymes
crackers
Suspensions
whole grain foods
Hydrolysis
Glucan 1,4-alpha-Glucosidase
Polygalacturonase
chemical compounds
Flour
xylanases
polygalacturonase
enzymatic hydrolysis
Secale
wheat flour
endo-1,4-beta-glucanase
Triticum

Keywords

  • Rye
  • whole grain
  • sensory evaluation
  • flavour
  • bitterness
  • enzymes
  • peptides

Cite this

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title = "Use of enzymes to elucidate the factors contributing to bitterness in rye flavour",
abstract = "In spite of the health-beneficial character of whole grain rye its use may be limited because of bitter taste. The impact of non-volatile chemical compounds on the bitter taste of rye was analysed by the aid of enzymatic hydrolysis, releasing potentially flavour-active compounds from the rye matrix. Whole grain rye flour–water suspension was treated with hydrolytic enzymes, whereafter portions of the rye suspensions were baked into crackers, assessed for their sensory profile as well as solubilised hydrolysis products. Heat treatment reduced the perceived bitterness. The treatment with enzyme preparation with high protease activity increased the bitterness of rye and also wheat flour both as suspension and as crackers. Other enzymes tested (with high polygalacturonase, endo-glucanase, xylanase or amyloglucosidase activity) had no significant impact on the perceived bitterness. Thus, small molecular weight peptides were considered to be a significant contributor to the bitter note of rye.",
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Use of enzymes to elucidate the factors contributing to bitterness in rye flavour. / Heiniö, Raija-Liisa (Corresponding Author); Nordlund, Emilia; Poutanen, Kaisa; Buchert, Johanna.

In: Food Research International, Vol. 45, No. 1, 2012, p. 31-38.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Use of enzymes to elucidate the factors contributing to bitterness in rye flavour

AU - Heiniö, Raija-Liisa

AU - Nordlund, Emilia

AU - Poutanen, Kaisa

AU - Buchert, Johanna

PY - 2012

Y1 - 2012

N2 - In spite of the health-beneficial character of whole grain rye its use may be limited because of bitter taste. The impact of non-volatile chemical compounds on the bitter taste of rye was analysed by the aid of enzymatic hydrolysis, releasing potentially flavour-active compounds from the rye matrix. Whole grain rye flour–water suspension was treated with hydrolytic enzymes, whereafter portions of the rye suspensions were baked into crackers, assessed for their sensory profile as well as solubilised hydrolysis products. Heat treatment reduced the perceived bitterness. The treatment with enzyme preparation with high protease activity increased the bitterness of rye and also wheat flour both as suspension and as crackers. Other enzymes tested (with high polygalacturonase, endo-glucanase, xylanase or amyloglucosidase activity) had no significant impact on the perceived bitterness. Thus, small molecular weight peptides were considered to be a significant contributor to the bitter note of rye.

AB - In spite of the health-beneficial character of whole grain rye its use may be limited because of bitter taste. The impact of non-volatile chemical compounds on the bitter taste of rye was analysed by the aid of enzymatic hydrolysis, releasing potentially flavour-active compounds from the rye matrix. Whole grain rye flour–water suspension was treated with hydrolytic enzymes, whereafter portions of the rye suspensions were baked into crackers, assessed for their sensory profile as well as solubilised hydrolysis products. Heat treatment reduced the perceived bitterness. The treatment with enzyme preparation with high protease activity increased the bitterness of rye and also wheat flour both as suspension and as crackers. Other enzymes tested (with high polygalacturonase, endo-glucanase, xylanase or amyloglucosidase activity) had no significant impact on the perceived bitterness. Thus, small molecular weight peptides were considered to be a significant contributor to the bitter note of rye.

KW - Rye

KW - whole grain

KW - sensory evaluation

KW - flavour

KW - bitterness

KW - enzymes

KW - peptides

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JO - Food Research International

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