Development of a Model System for Tasting Grain Varieties.

This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed using sorghum grain as a tool. Five different applications were initially used, including cooked grain, porridge, cookies, muffins, and extruded puffed snacks. Six highly trained sensory panelists participated in the project. The effectiveness of each application was determined based on the results of the attribute generation process and from panelist feedback. The results indicate that the combination of a cooked whole grain procedure and the use of flour made into cookies provides an effective and potent model for flavor characterization in both their grain form and as finished products. Both the recipes for the cooked grain and cookie applications effectively brought out the flavor characteristics of the grains as well as differentiated the flavor differences between grain cultivars. The developed model can be applied for the flavor evaluation of multiple grain types and can help researchers understand the flavor differences among grain cultivars. As a result, such knowledge will help to facilitate the selection of suitable products with favorable characteristics for specific applications as well as for selective breeding purposes.