Terhi Pohjanheimo

Effect of baking process and storage on volatile composition of flaxseed breads

Abstract Volatiles of flaxseed oil, low fat crushed grains and three bakery products containing flaxseed in its different forms were analysed by GC-MS. Preliminary comparison of volatile compounds was made between freshly baked and stored products. The identified volatile compounds were mainly aldehydes, ketones and alcohols. Oxidative degradation of flaxseed oil was also monitored with rancidity tests during storage.

Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food

Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory evaluation of salt-reduced foods. Simple salt reduction, mineral salts and flavor enhancers/modifiers (e.g., umami compounds) are common options for salt reduction. In addition, the modification of food texture and odor-taste interactions may contribute to enhanced salty taste perception. Maintaining consumer acceptance of the products is a challenge, and recent examples of the consumer perception of salt-reduced foods are presented.