FLAVOR OF CEREAL PRODUCTS - A REVIEW

The review is focused on studies presenting quantitative data and odor activity values (ratio of concentration to odor threshold) of key odo rants in bread (wheat and rye), toasted bread, puff pastries made with different fats, fragrant and nonfragant rices, sweet corn, popcorn, a nd tortillas. The influence of raw materials, processing parameters, a nd storage conditions on the concentrations of key odorants and some d ata on flavor precursors and formation pathways of these compounds are discussed.