Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 31-38 |
| Number of pages | 8 |
| Journal | Food Research International |
| Volume | 45 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2012 |
| MoE publication type | A1 Journal article-refereed |
Fingerprint
Keywords
- Rye
- whole grain
- sensory evaluation
- flavour
- bitterness
- enzymes
- peptides
Cite this
}
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 journal › Article › Scientific › peer-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
U2 - 10.1016/j.foodres.2011.10.006
DO - 10.1016/j.foodres.2011.10.006
M3 - Article
VL - 45
SP - 31
EP - 38
JO - Food Research International
JF - Food Research International
SN - 0963-9969
IS - 1
ER -