NEW RESEARCH RESULTS: Distribution of rye phenolics in milling fractions in relation to flavour

Tuesday, 01 April 2008 09:33

Phenolic acids, alkylresorcinols and lignans were concentrated in the outer rye grain layers. Their levels were related statistically to sensory flavour profiles. Only less than 10 % of the phenolic acids were non-bound (free), but were suggested to be the most flavour-active of the compounds studied. The perceived bitterness of the bran fractions was suggested to result from pinoresinol and syringic acid. Knowledge of the chemical origin of non-wanted flavours forms the basis of their removal, blocking or masking. The ultimate aim is to produce whole grain products with mild taste.

Heiniö, R.-L., Myllymäki, O., Pihlava, J.-M, Adlercreutz, H., Heinonen, S.-M., Liukkonen, K.-H. and Poutanen, K. Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain. J Cereal Sci 47 (2008), 566-575.

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