Article ID Journal Published Year Pages File Type
6377879 Journal of Cereal Science 2013 9 Pages PDF
Abstract
► For the first time comparison has been made of odours and flavours in different wheat species and varieties. ► Establishing a protocol and vocabulary for sensory evaluation of cooked wheat grains. ► 24 wheat species and varieties were sampled. ► Many significant differences in flavour and odour were found between most wheat samples.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Agronomy and Crop Science
Preview
Sensory profiles of cooked grains from wheat species and varieties
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