Abstract:
BACKGROUND : Wholegrain foods are known to be health-beneficial but their sensory characteristics may
be a limiting factor for consumption. The scientific literature of factors influencing sensory quality of
wholegrain foods is rather scarce.
SCOPE AND APPROACH : Many cereals like rye, oats, barley and sorghum are actually used mainly as
wholegrain, whereas for wheat the situation is the opposite. This review deals with factors that differentiate
the sensory properties of wholegrain and bran-rich foods from those of refined cereal foods.
KEY FINDINGS AND CONCLUSIONS : Wholegrain and bran contain flavour-active compounds, flavour precursors
and resistant cell wall structures causing changes in flavour and texture during processing. In wholegrain
foods, different chemical constituents contribute to bitterness. Increased knowledge on flavour formation
has led to the possibility to not only measure but actually also design the flavour. Structure and
texture are also important determinants underlying eating quality and stability of cereal foods. Hitherto
established means of modulating sensory quality and thus improving acceptability of wholegrain foods
are presented.
