Sensory characterisation of the aromas generated in extruded maize and wheat flour

Journal of Cereal Science

Volumn 28, Issue 1, 1998, Pages 97-106

  Bredie, W L P ^a,c   Mottram, D S ^a   Hassell, G M ^a   Guy, R C E ^b  

^a UNIVERSITY OF READING   (United Kingdom)

^b CAMPDEN BRI   (United Kingdom)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Aroma; Cereals; Descriptive profiling; Extrusion; Processing

Indexed keywords

TRITICUM AESTIVUM; ZEA MAYS;

EID: 0002927954     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1997.0172     Document Type: Article

References (21)

1. Maga, J.A. Flavor formation and retention during extrusion. In 'Extrusion Cooking', (C. Mercier, P. Linko and J.M. Harper, eds), American Association of Cereal Chemists, St Paul MN (1989) pp 387-398.
2. Guth, H. and Grosch, W. Geruchstoffe von extrudiertem Hafermehl, Veränderungen bei der Lagerung. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 196 (1993) 22-28.
3. Palkert, P.E. and Fagerson, I.S. Determination of flavor retention in pre-extrusion flavored textured soy protein. Journal of Food Science 45 (1980) 526-533.
4. Chen, J., Reineccius, G.A. and Labuza, T.P. Prediction and measurement of volatile retention during extrusion processing. Journal of Food Technology 21 (1986) 365-383.
5. Maga, J.A. and Kim, C.H. Influence of starch composition and extrusion variables on the retention of added flavorants. In 'Flavour Science and Technology', (Y. Bessière and A.F. Thomas, eds), John Wiley and Sons, Chichester (1990) pp 347-350.
6. Guy, R.C.E. and Horne, A.W. Extrusion and co-extrusion of cereals. In 'Food Structure - its Creation and Evaluation', (J.M.V. Blanshard and J.R. Mitchell, eds), Butterworths, London (1987) pp 331-349.
7. Harper, J.M. Food extruders and their applications. In 'Extrusion Cooking', (C. Mercier, P. Linko and J.M. Harper, eds), American Association of Cereal Chemists, St Paul MN (1989) pp 1-15.
8. Maga, J.A. and Sizer, C.E. Pyrazine formation during the extrusion of potato flakes. Lebensmittel-Wissenschaft und -Technologie 12 (1979) 15-16.
9. Fors, S.M. and Eriksson, C.E. Pyrazines in extruded malt. Journal of the Science of Food and Agriculture 37 (1986) 991-1000.
10. Bruechert, L.J., Zhang, Y., Huang, T.C., Hartman, T.G., Rosen, R.T. and Ho, C.-T. Contribution of lipids to volatiles generation in extruded corn-based model systems. Journal of Food Science 53 (1988) 1444-1447.
11. Izzo, H.V. and Ho, C.-T. Ammonia affects Maillard chemistry of an extruded autolyzed yeast extract: pyrazine aroma generation and brown color formation. Journal of Food Science 57 (1992) 657-659.
12. Maga, J.A. and Cohen, M.R. Effect of extrusion parameters on certain sensory, physical and nutritional properties of potato flakes. Lebensmittel-Wissenschaft und -Technologie 11 (1978) 195-197.
13. Buck, J.S., Walker, C.E. and Watson, K.S. Incorporation of corn gluten meal and soy into various cereal-based foods and relating product functional, sensory, and protein quality. Cereal Chemistry 64 (1987) 264-269.
14. Lundgren, B., Karlstroem, B., Torraang-Lindbom, G. and Andersson, Y. Extruded wheat flour: flavour and texture-comparison of evaluation by two laboratories. Food Quality and Preference 3 (1991) 1-12.
15. Onwulata, C. Sensory properties of extruded corn meal related to the spatial distribution of process conditions. Journal of Sensory Studies 9 (1994) 101-112.
16. Bredie, W.L.P., Hassell, G.M., Guy, R.C.E. and Mottram, D.S. Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars. Journal of Cereal Science 25 (1997) 57-63.
17. Timms, M.F., Bottomley, R.C., Ellis, R.S. and Schofield, J.D. The baking quality and protein characteristics of a winter wheat grown at different levels of nitrogen fertilisation. Journal of the Science of Food and Agriculture 32 (1981) 684-698.
18. Jellinek, G. Sensory Evaluation: Theory and Practice, Ellis Horwood, Chichester, U.K. (1985).
19. Schieberle, P. and Grosch, W. Evaluation of the flavour of wheat and rye bread crusts by aroma extract dilution analysis. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 185 (1987) 111-113.
20. Schieberle, P. Primary odorants of popcorn. Journal of Agricultural and Food Chemistry 39 (1991) 1141-1144.
21. Strecker, T.D., Cavalieri, R.P., Zollars, R.L. and Pomeranz, Y. Polymerisation and mechanical degradation kinetics of gluten and glutenin at extruder melt-section temperatures and shear rates. Journal of Food Science 60 (1995) 532-537.