cereal flavor

General Material Information

Trivial Name	cereal flavor
Synonyms	cereal & snack flavors cereal flavor (fruit ring) cereal flavor systems cereal flavors cereal systems and flavors springalys D100 / 0 - PW

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Literature & References

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Publications by PubMed
State of the Art in Gluten-Free Research.
The palatability of cereal based nutritional supplements in cancer patients.
Characteristics of traditional Chinese shanlan wine fermentation.
Barriers and facilitators for consumer adherence to the dietary guidelines for Americans: the HEALTH study.
Milk composition and flavor under different feeding systems: a survey of dairy farms.
Increase in β-ionone, a carotenoid-derived volatile in zeaxanthin-biofortified sweet corn.
Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars.
Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.
Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
Inhibitory effect of cinnamon powder on pathogen growth in laboratory media and oriental-style rice cakes (sulgidduk).
Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.
The impact of postharvest interventions on the color stability and, subsequently, the palatability of beef from cattle fed wet distillers grain.
Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast.
Enrichment of vanillin in barley malt by hydrolysis in high temperature and high pressure steam.
Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.
Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products.
Study of EDTA intake of children for potential use of FeNaEDTA for breakfast cereal fortification.
Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces.
Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry.
Utilization of African grains for sourdough bread making.
Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-acetyl-1-pyrroline, proline, and GABA Levels.
Red mold, diabetes, and oxidative stress: a review.
Use of dried distillers grains throughout a beef production system: effects on stocker and finishing performance, carcass characteristics, and fatty acid composition of beef.
Preparation of Chaga medicinal mushroom, Inonotus obliquus-fermented rice using solid-state fermentation and its taste quality and antioxidant property.
Rice hull smoke extract inactivates Salmonella Typhimurium in laboratory media and protects infected mice against mortality.
Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China.
Changes in volatile compound composition of Antrodia camphorata during solid state fermentation.
Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt.
Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.
Antioxidant activities of Korean rice wine concentrates.
Influence of wheat milling on low-hydration bread quality developed by sheeting rolls.
Pilot-scale technology development, nutritional and consumer assessment of whole-multigrain cookies as influenced by fructan inclusion.
Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch.
Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat.
Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature.
Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel.
A recombinant α-dioxygenase from rice to produce fatty aldehydes using E. coli.
Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations.
2D-HPLC and MALDI-TOF/TOF analysis of barley proteins glycated during brewing.
Breeding an amylolytic yeast strain for alcoholic beverage production.
Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry.
Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
Les Maîtres de l'Orge: the proteome content of your beer mug.
Flavor lexicon for sensory descriptive profiling of different rice types.
Develop a novel method for removing fusel alcohols from rice spirits using nanofiltration.
Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations.
Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates.
Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles.
Effects on egg quality traits of genotype and diets with mussel meal or wheat-distillers dried grains with solubles.
A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.
Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.
Effects of feeding diets containing increasing content of corn distillers dried grains with solubles to grower-finisher pigs on growth performance, carcass composition, and pork fat quality.
RNA-silencing enzymes Pol IV and Pol V in maize: more than one flavor?
Fenugreek bread: a treatment for diabetes mellitus.
High-temperature natural antioxidant improves soy oil for frying.
[Quality of cookies formulated with extruded rice bran in substitution to wheat flour and cassava starch].
Loss of function of a proline-containing protein confers durable disease resistance in rice.
Properties of duck meat sausages supplemented with cereal flours.
Finishing steers on winter annual ryegrass (Lolium multiflorum Lam.) with varied levels of corn supplementation I: effects on animal performance, carcass traits, and forage quality.
Shelf life of packaged bakery goods--a review.
A quantitative structure-property relationship study of the release of some esters and alcohols from barley and oat beta-glucan matrices.
Effects of increasing levels of dried corn distillers grains with solubles on growth performance, carcass characteristics, and meat quality of yearling heifers.
Composition of peats used in the preparation of malt for scotch whisky productioninfluence of geographical source and extraction depth.
Sensory optimization of broken-rice based snacks fortified with protein and fiber.
Relating sensory descriptors to volatile components in flavor of specialty rice types.
Beer volatile compounds and their application to low-malt beer fermentation.
Antioxidants in bakery products: a review.
Diversity of the bacterial community found in samma-narezushi (saury narezushi) revealed by the 16S rRNA gene clone library.
Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing.
Biosynthetic mechanism of 2-acetyl-1-pyrroline and its relationship with Delta1-pyrroline-5-carboxylic acid and methylglyoxal in aromatic rice (Oryza sativa L.) callus.
Review of methods for the reduction of dietary content and toxicity of acrylamide.
Reducing acrylamide precursors in raw materials derived from wheat and potato.
Badh2, encoding betaine aldehyde dehydrogenase, inhibits the biosynthesis of 2-acetyl-1-pyrroline, a major component in rice fragrance.
Release and evaporation of volatiles during boiling of unhopped wort.
Influence of the addition of raspberry seed extract on changes in the volatile pattern of stored model breakfast cereal.
Preparation of low-fat uptake doughnut by dry particle coating technique.
Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems.
Differential regulation of grain sucrose accumulation and metabolism in Coffea arabica (Arabica) and Coffea canephora (Robusta) revealed through gene expression and enzyme activity analysis.
Comparison of odor-active compounds from six distinctly different rice flavor types.
Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor.
The carotenoid cleavage dioxygenase 1 enzyme has broad substrate specificity, cleaving multiple carotenoids at two different bond positions.
Consumer acceptance of an extruded soy-based high-protein breakfast cereal.
Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation.
Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets.
Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage.
The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups.
Characterization of volatile aroma compounds in cooked black rice.
Pasture intake improves the performance and meat sensory attributes of free-range broilers.
Characterization of volatiles in unhopped wort.
Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch.
Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production.
Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain.
Effects of yeast and bran on phytate degradation and minerals in rice bread.
Sensory properties of meal replacement bars and beverages made from whey and soy proteins.
Consumer-based optimization of a third-generation product made from peanut and rice flour.
Effects of steeping conditions of waxy rice on the physical and sensory characteristics of gangjung (a traditional Korean oil-puffed snack).
Chemical composition of the volatile extract and antioxidant activities of the volatile and nonvolatile extracts of Egyptian corn silk (Zea mays L.).
Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle.
Evaluation of rice flour for use in vanilla ice cream.
Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt.
Physiological analysis of yeast cells by flow cytometry during serial-repitching of low-malt beer fermentation.
Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar.
Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan).
Fortification of all-purpose wheat-flour tortillas with calcium lactate, calcium carbonate, or calcium citrate is acceptable.
Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia.
Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation.
Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system.
Go for the grains. Choose whole grains to boost the fiber, nutrients, and flavor of your meals.
Feeding Infants and Toddlers Study: the types of foods fed to Hispanic infants and toddlers.
On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems.
Enzymatic hydrogenation of trans-2-nonenal in barley.
Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes.
Identification of 2,4,6-trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash.
Characterization of 9-fatty acid hydroperoxide lyase-like activity in germinating barley seeds that transforms 9(S)-hydroperoxy-10(E),12(Z)-octadecadienoic acid into 2(E)-nonenal.
Antioxidant properties of kilned and roasted malts.
Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors.
Meat quality responses to feeding distiller's grains to finishing Holstein steers.
Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures.
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture.
Genetic and environmental determinants of bitter perception and sweet preferences.
Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: I. Feedlot performance, carcass traits, appearance, water binding, retail storage, and palatability attributes.
Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
Odor-active headspace components in fermented red rice in the presence of a monascus species.
Evaluation of antioxidant capacity of cereal brans.
Flavor of vinegars. Especially on the volatile components.
Characterization of a multifunctional methyltransferase from the orchid Vanilla planifolia.
Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets.
Sensory characterization of a ready-to-eat sweetpotato breakfast cereal by descriptive analysis.
Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
Genomic organization of a novel root alliinase gene, ALL1, in onion.
[Chemical and sensory characterization of cakes enriched with dietary fiber and micronutrient for the elderly].
Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly.
[Super sweet corn hybrid sh2 adaptability for industrial canning process].
Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking.
[Super sweet corn hybrids adaptability for industrial processing. I freezing].
Sweet and sour preferences during childhood: role of early experiences.
Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices.
Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones.
Effect of kilning on the antioxidant and pro-oxidant activities of pale malts.
Role of oral sensory signals in determining meal size in lean women.
Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour.
Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses.
[Fortification and evaluation of the nixtamal tortillas].
Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts.
Evaluation of pumpkin seed products for bread fortification.
Protein-enriched spaghetti fortified with corn gluten meal.
Prenatal and postnatal flavor learning by human infants.
Flavor production from a non-stick oil by moulds.
Changes in the volatile profile of oats induced by processing.
Effect of sesame seed flour on millet biscuit characteristics.
Growth of nisin-producing lactococci in cooked rice supplemented with soybean extract and its application to inhibition of Bacillus subtilis in rice miso.
Effect of Agouti-related protein delivered to the dorsomedial nucleus of the hypothalamus on intake of a preferred versus a non-preferred diet.
Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein.
Acceptability of extrusion cooked cereal/legume weaning food supplements to Ghanaian mothers.
Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry.
Development of rancidity in wheat germ analyzed by headspace gas chromatography and sensory analysis.
Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability.
Palatability of wethers fed an 80% barley diet processed at different ages and of yearling wethers grazed on native range.
Antimicrobial activity of carvacrol toward Bacillus cereus on rice.
Effects of food processing on the thermodynamic and nutritive value of foods: literature and database survey.
Performance and meat quality of beef steers fed corn-based or bread by-product-based diets.
Biscuit-making potential of millet/pigeon pea flour blends.
Determination of acceptability of flavored oat bran frankfurters by older adults.
Sorption of volatile flavor compounds by microcellular cereal starch.
Volatile components in stored rice [Oryza sativa (L.)] of varieties with and without lipoxygenase-3 in seeds.
Volatile flavor components of rice cakes.
Analysis of volatile compounds and their contribution to flavor in cereals.
Experience with a flavor in mother's milk modifies the infant's acceptance of flavored cereal.
Fermentation of low-salt miso as affected by supplementation with ethanol.
Effect of ethanol in feed on milk flavor and chemical composition.
[Storage and use of antioxidants in cereal and peanut bars].
Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled.
[Shelf-life and sensorial evaluation of corn tortillas, made with preservatives and texture conditioners].
Shelf-life of pre-cooked rice oral rehydration salt packets.
Flavor generation during extrusion cooking.
The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt.
Preference for flavored wheat straw by lambs conditioned with intraruminal infusions of acetate and propionate.
Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat.
Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal.
Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).
Preference for flavored wheat straw by lambs conditioned with intraruminal administrations of sodium propionate.
Preference of sheep for foods varying in flavors and nutrients.
Food preference and acceptance of novel foods by lambs depend on the composition of the basal diet.
Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin.
Lipid oxidation on foods.
[The use of deffated corn germ in flour manufactured to bakery products].
Silage or limit-fed grain growing diets for steers: I. Growth and carcass quality.
Soy protein products: processing and use.
Formulation and characterization of dry mixes based on dehydrated fresh high-lysine corn.
Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins. Supplementation of soup with a protein blend of appropriate nutritional value.
Studies on jicama juice processing.
Antiemetic drugs attenuate food aversions in sheep.
[Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].
Oat beta-glucan-amylodextrins: preliminary preparations and biological properties.
Relative preference for starch and sugar in rats.
[Chemical characteristics and uses of instant corn flour II].
Miso from peas (Pisum sativum) and beans (Phaseolus vulgaris) of domestic origin. Fermented foods from agricultural products in Europe. II.
Wheat products as acceptable substitutes for rice.
Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains.
Starch flavor: apparent discrimination between amylopectin and amylose by rats.
Quinoa flour in baked products.
[Nutritional and sensory evaluation of macaroni supplemented with fish protein concentrate].
Development and characterization of rice bran cookies.
Development of an infant food product based on fermented milk, cereals and soybean.
Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor.
Development of an enzymatic fish hydrolysate and its use in instant soup bases.
[Effect of the extrusion process on the functional characteristics and protein quality of quinua (Chenopodium quinoa, Willd)].
Chemical, biochemical, and biological significance of polyphenols in cereals and legumes.
[Formulation of a rice-based beverage of high nutritive value].
Taste preferences and their relation to obesity in dogs and cats.
Wild rice: the Indian's staple and the white man's delicacy.
Furans in foods.
Quality characteristics of wheat-bran chiffon cakes.
Food extrusion.
[Shortened dough development of wheat bread and its influence on flavor. 3. Influence of yeast quantity].
[Shortened dough development of wheat bread and its influence on flavor. 2. Alkanols as aroma index].
[Gas chromatographic flavor analysis of flour, sour dough and bread].
[Flavor enhancement in rye bread by pre-baking].
[Shortened dough preparation of wheat bread and its effect on the flavor. 1. Carbonyl compounds and ethanol].
Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes.
[The taste of bread, a special problem of cereal product flavor].

Other Information

Export Tariff Code:	3302.10.0000
Wikipedia:	View

Suppliers

E.A. Weber Flavors	Flavor Laboratories
FONA International	Kerry
Mission flavors & fragrances	Nactis Flavours
WILD Flavors

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Cereal
cereal, grain, grain toasted grain, malty, nutty
General comment	Cereal

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for cereal flavor usage levels up to:
	not for fragrance use.

Safety references

None found