Cereal flavours

  • C. Eriksson


Flavours in raw cereals originate from the general metabolism of the grain. Cereal products obtain their flavour enzymatically, mainly in treatments like dough-kneading and fermentation, and nonenzymically, in processing for instance by different types of heat treatment. The principal flavour-formation routes seem to be autoxidation of lipids and amino-carbonyl reactions. Special attention has been paid to the formation of alkyl-pyrazines in extrusion and roasting processes. The possible causes of less flavour formation in microwave heating of cereal products is discussed. Off-flavour in cereal and cereal products is caused by advanced lipid oxidation and growth of microorganisms on the grain.


Volatile Compound Maillard Reaction Flavour Compound Cereal Product Thermal Generation 
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© Springer Science+Business Media Dordrecht 1994

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  • C. Eriksson

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