Flavor of cereal products - A review

Werner Grosch; Peter Schieberle

doi:10.1094/CCHEM.1997.74.2.91

Flavor of cereal products - A review

Werner Grosch^*
, Peter Schieberle

^*Korrespondierende/r Autor/-in für diese Arbeit

Technische Universität München

Publikation: Beitrag in Fachzeitschrift › Übersichtsartikel / Perspectives › Begutachtung

133 Zitate (Scopus)

Abstract

The review is focused on studies presenting quantitative data and odor activity values (ratio of concentration to odor threshold) of key odorants in bread (wheat and rye), toasted bread, puff pastries made with different fats, fragrant and nonfragrant rices, sweet corn, popcorn, and tortillas. The influence of raw materials, processing parameters, and storage conditions on the concentrations of key odorants and some data on flavor precursors and formation pathways of these compounds are discussed.

Originalsprache	Englisch
Seiten (von - bis)	91-97
Seitenumfang	7
Fachzeitschrift	Cereal Chemistry
Jahrgang	74
Ausgabenummer	2
DOIs	https://doi.org/10.1094/CCHEM.1997.74.2.91
Publikationsstatus	Veröffentlicht - 1997

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abstract = "The review is focused on studies presenting quantitative data and odor activity values (ratio of concentration to odor threshold) of key odorants in bread (wheat and rye), toasted bread, puff pastries made with different fats, fragrant and nonfragrant rices, sweet corn, popcorn, and tortillas. The influence of raw materials, processing parameters, and storage conditions on the concentrations of key odorants and some data on flavor precursors and formation pathways of these compounds are discussed.",

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AU - Grosch, Werner

AU - Schieberle, Peter

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AB - The review is focused on studies presenting quantitative data and odor activity values (ratio of concentration to odor threshold) of key odorants in bread (wheat and rye), toasted bread, puff pastries made with different fats, fragrant and nonfragrant rices, sweet corn, popcorn, and tortillas. The influence of raw materials, processing parameters, and storage conditions on the concentrations of key odorants and some data on flavor precursors and formation pathways of these compounds are discussed.

UR - https://www.scopus.com/pages/publications/0030875838

U2 - 10.1094/CCHEM.1997.74.2.91

DO - 10.1094/CCHEM.1997.74.2.91

M3 - Review article / Perspectives

AN - SCOPUS:0030875838

SN - 0009-0352

VL - 74

SP - 91

EP - 97

JO - Cereal Chemistry

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Flavor of cereal products - A review

Abstract

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