Nutritech - Rethinking the Food Chain

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

1.4.2008 9:33

 

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.

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