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Abstract

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.

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© 1994 Springer Science+Business Media Dordrecht

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Eriksson, C. (1994). Cereal flavours. In: Piggott, J.R., Paterson, A. (eds) Understanding Natural Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2143-3_9

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  • DOI: https://doi.org/10.1007/978-1-4615-2143-3_9

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5895-4

  • Online ISBN: 978-1-4615-2143-3

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