Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars. / Bredie, W. L. P.; Hassell, G. M.; Guy, R. C. E.; Mottram, D. S.

In: Journal of Cereal Science, Vol. 25, 1997, p. 57-63.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Bredie, WLP, Hassell, GM, Guy, RCE & Mottram, DS 1997, 'Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars', Journal of Cereal Science, vol. 25, pp. 57-63. https://doi.org/10.1006/jcrs.1996.0074

APA

Bredie, W. L. P., Hassell, G. M., Guy, R. C. E., & Mottram, D. S. (1997). Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars. Journal of Cereal Science, 25, 57-63. https://doi.org/10.1006/jcrs.1996.0074

Vancouver

Bredie WLP, Hassell GM, Guy RCE, Mottram DS. Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars. Journal of Cereal Science. 1997;25:57-63. https://doi.org/10.1006/jcrs.1996.0074

Author

Bredie, W. L. P. ; Hassell, G. M. ; Guy, R. C. E. ; Mottram, D. S. / Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars. In: Journal of Cereal Science. 1997 ; Vol. 25. pp. 57-63.

Bibtex

@article{4222d8d0a1b711ddb6ae000ea68e967b,
title = "Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars",
abstract = "The aromas generated in wheat flour or wheat starch extruded with or without the addition of cysteine and reducing sugars (0·044 mol/kg feed) were evaluated by descriptive sensory profiling. A trained sensory panel (n=9) developed a consensus vocabulary of 24 attributes, of which 17 varied significantly (P<0·05) between the samples in analysis of variance (ANOVA). The extrudates were characterised by four loading domains in principal component analysis (PCA). Biscuity, cornflakes, sweet and cooked milk were discriminative for extruded flour. Addition of cysteine and glucose resulted in stronger popcorn, nutty/roasted and puffed wheat aromas. Savoury and sulphur notes were more evident in the flour-cysteine extrudate when glucose was replaced by xylose. In starch extrudates modified by the addition of cysteine and sugar, the more objectionable attributes, sharp/acidic, stale cooking oil, cooked apple and wet washing, became dominant. Flour appeared to contain important aroma precursors not present in starch.",
author = "Bredie, {W. L. P.} and Hassell, {G. M.} and Guy, {R. C. E.} and Mottram, {D. S.}",
year = "1997",
doi = "10.1006/jcrs.1996.0074",
language = "English",
volume = "25",
pages = "57--63",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic Press",

}

RIS

TY - JOUR

T1 - Aroma characteristics of extruded wheat flour and wheat starch containing added cysteine and reducing sugars

AU - Bredie, W. L. P.

AU - Hassell, G. M.

AU - Guy, R. C. E.

AU - Mottram, D. S.

PY - 1997

Y1 - 1997

N2 - The aromas generated in wheat flour or wheat starch extruded with or without the addition of cysteine and reducing sugars (0·044 mol/kg feed) were evaluated by descriptive sensory profiling. A trained sensory panel (n=9) developed a consensus vocabulary of 24 attributes, of which 17 varied significantly (P<0·05) between the samples in analysis of variance (ANOVA). The extrudates were characterised by four loading domains in principal component analysis (PCA). Biscuity, cornflakes, sweet and cooked milk were discriminative for extruded flour. Addition of cysteine and glucose resulted in stronger popcorn, nutty/roasted and puffed wheat aromas. Savoury and sulphur notes were more evident in the flour-cysteine extrudate when glucose was replaced by xylose. In starch extrudates modified by the addition of cysteine and sugar, the more objectionable attributes, sharp/acidic, stale cooking oil, cooked apple and wet washing, became dominant. Flour appeared to contain important aroma precursors not present in starch.

AB - The aromas generated in wheat flour or wheat starch extruded with or without the addition of cysteine and reducing sugars (0·044 mol/kg feed) were evaluated by descriptive sensory profiling. A trained sensory panel (n=9) developed a consensus vocabulary of 24 attributes, of which 17 varied significantly (P<0·05) between the samples in analysis of variance (ANOVA). The extrudates were characterised by four loading domains in principal component analysis (PCA). Biscuity, cornflakes, sweet and cooked milk were discriminative for extruded flour. Addition of cysteine and glucose resulted in stronger popcorn, nutty/roasted and puffed wheat aromas. Savoury and sulphur notes were more evident in the flour-cysteine extrudate when glucose was replaced by xylose. In starch extrudates modified by the addition of cysteine and sugar, the more objectionable attributes, sharp/acidic, stale cooking oil, cooked apple and wet washing, became dominant. Flour appeared to contain important aroma precursors not present in starch.

U2 - 10.1006/jcrs.1996.0074

DO - 10.1006/jcrs.1996.0074

M3 - Journal article

VL - 25

SP - 57

EP - 63

JO - Journal of Cereal Science

JF - Journal of Cereal Science

SN - 0733-5210

ER -

ID: 7717349