The main objectives of the project were to tailor the perceived flavour of food raw materials by bioprocessing. The specific objectives were (a) To understand correlations between chemistry/ macromolecular characteristics of flavour of grain and berry materials and the role of food biopolymer matrix in sensory perception, and (b) To develop tailored (bio)processing techniques for targeted flavour boosting (berries) or elimination (cereal). Enzymatic (and other bioprocessing) as well as mechanical fractionation techniques were exploited to remove off-flavours from cereal products or to stabilize/ modify cereal flavour (WP1), or to enhance the liberation and/ or stability of desired berry flavours (WP2). Volatile and non-volatile flavour-active compounds were analyzed by various chemical analysis techniques and by sensory assessments at different stages of producing the model products.
Vastaava tutkija
Pihlava Juha-Matti Hankkeen kesto 2006 - 2009
Asiasanat
flavour, cereal, berry
Hankkeen vaihe: Päättynyt
HUOM! Tämä tutkimushankekuvaus on tuotettu Hankehaaviin Maa- ja elintarviketalouden tutkimuskeskuksen tutkimustietojärjestelmästä, jota ei enää ylläpidetä. Tarkista ajantaiset tutkimushanketiedot Luonnonvarakeskus Luken järjestelmästä.
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