Use of enzymes to elucidate the factors contributing to bitterness in rye flavour

Food Research International

Volumn 45, Issue 1, 2012, Pages 31-38

  Heiniö, Raija Liisa ^a   Nordlund, Emilia ^a   Poutanen, Kaisa ^a,b   Buchert, Johanna ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF EASTERN FINLAND   (Finland)

Author keywords

Bitterness; Enzymes; Flavour; Peptides; Rye; Sensory evaluation; Whole grain

Indexed keywords

AMYLOGLUCOSIDASE; BITTERNESS; ENDOGLUCANASES; ENZYME PREPARATION; HYDROLYSIS PRODUCTS; HYDROLYTIC ENZYME; MATRIX; NON-VOLATILE; POLYGALACTURONASE; PROTEASE ACTIVITIES; RYE; SENSORY EVALUATION; SENSORY PROFILES; SIGNIFICANT IMPACTS; WHEAT FLOURS; WHOLE GRAINS; XYLANASES;

CHEMICAL COMPOUNDS; ENZYMES; FLAVORS; GRAIN (AGRICULTURAL PRODUCT); PEPTIDES; WATER QUALITY; WATER TREATMENT;

ENZYMATIC HYDROLYSIS;

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 80055015489     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.006     Document Type: Article

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