Cereal flavours

Furfural comes from pentose sugars in cereal straws and brans. Furfural is the precursor of furfuryl mercaptan and its disulfide, difurfuryl disulfide, which are both important chemicals for coffee, meat and roasted flavours. They are prepared by the reaction of furfural and hydrogen sulfide (Scheme 13.15). 

The advantages of spray-dried flavours are the high flavour load and the fast release. The process is very economical. A disadvantages of the flavour powder is the physical demixing in dry blends with sugar, tea, cereals or granulates. 

A new trend is also to surprise consumers with flavours in unexpected categories (banana mayonnaise for children (Asia), or green tea cereals (Japan)) this trend is called/ZavoMr migration. Marrying of good flavour with nutrition is also predicted. 

Another component important for the beer flavour in this context is obtained by the fermentation of cereals with lactic acid bacteria. Flavour substances produced in this way supplement the beer flavour obtained by the yeast fermentation in a very positive way [24[. 

Snack foods include a vast array of food items ranging from cereal-based crackers and com chips to high-protein snacks such as beef sticks and jerky. In past years, smoking of snack foods was limited primarily to meat snacks, as other snack foods were difficult to handle in the traditional smokehouse. With the development of natural smoke flavourings, snack food manufacturers can now incorporate these flavourings into a variety of products to produce smoked, barbecued, roasted or grilled flavours. 

Hansen, A. and Hansen, B. 1994a. Influence of wheat flour type on the production of flavour compounds in wheat sourdoughs. J. Cereal Sci. 19, 185-190. 

Qi Z.H. and Xu A., 1999. Starch base ingredients for flavour encapsulation. Cereal Foods World, 44(7), 460-465. 

Flax seed has a warm, earthy and subtly nutty, butter flavour. The seed can be eaten entirely, and has traditionally been used as an add-on to cereal or bread. Today flaxseed is experiencing a renaissance among nutritionists, the health conscious public, food and feed processors (see Chapter 6) and chefs alike. It is one of the richest sources of lignan and a-linolenic acid (> 50%), one type of fatty acid in the polyunsaturated co-3 fatty acid (PUFA) family, considered essential fatty acids. Lignans, like isoflavones, are one of the major classes of phytoestrogens, which are estrogen-like chemicals and act as antioxidants. 

This chapter is divided into five sections including an introdnction (Section 17.1), impact of yeast on beer appearance (Section 17.2), impact of yeast on beer flavour (Section 17.3), impact of bacteria on beer appearance and flavour (Section 17.4), and future trends (Section 17.5). The emphasis is on the impact of yeast on beer appearance and flavour because more information is available on this topic. Although most of the discussions are centred on the impact of main brewing yeast strains (Saccharomyces cerevisiae and Saccharomycespastorianus) on barley malt-based beers (ale and lager, respectively) (Lodolo, Kock, Axcell, Brooks, 2008 Stewart, Hill, Russell, 2013), references are also made to other yeasts involved in brewing specialty beers derived from both barley malt and other cereal malts. Lactic acid bacteria (LAB) are the focus of discussion with regard to bacterial impact on beer appearance and flavour due to their relatively common occurrences in beers (Menz et al., 2010 Sakamoto Konings, 2003 Suzuki, 2011 Suzuki, Asano, lijima, Kitamoto, 2008). 

Patents relating to food uses of sugar phosphates are relatively few in number. They include the improvement of the crispness of breakfast cereals [71] and the flavour of alcoholic beverages [72],... 

Casein is used as a nutrient additive to fortify flour, bread, biscuits and breakfast cereals [73] and is often used as a component of coffee whiteners [74]. It anulsilies, imparts body and improves flavour of the latter. Sodium caseinate is used as a binding agent in sausages and related products [75,76], and as an extender in meats and soups where it imparts smoothness, creaminess and consistency, as well as emulsifying and adding to the nutritive value. 

Low residue diet starting three days before the examination (no flavoured cheese, condiments, whole-grain bread, crackers, cereals, popcorn, raw fruit, mustard...)... 

Dextrins are soluble in water and produce gum-like solutions. The higher members of these transitional products produce a red colour with iodine, while the lower members do not give a colour. The presence of dextrins gives a characteristic flavour to bread crust, toast and partly charred cereal foods. 

It has been suggested (Scott, 1988) that there may be applications for fish surimi in the following products bakery goods, dairy products, baby foods, health foods, soups and breakfast cereals. Investigation of surimi in pastry, sponge cake, whipped cream and custard has shown poor performance and the presence of a fishy odour and flavour (Vigneron etal., 1992). 

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