Gerhardt, Karin
- Department of Urban and Rural Development, Swedish University of Agricultural Sciences
Abstract
Consumer trends are shifting toward local and regional produce, particularly those with historical significance, such as landrace cereals. Increasing the production and consumption of landrace cereals has been identified as a key component of sustainable food systems. Furthermore, landrace cereals show promise for the development of healthy and gastronomically appealing products. Currently, the use of landrace cereals in commercial products is limited, which in turn affects their availability to consumers. By the use of sensory methodology, both analytical sensory and hedonic methods, this study aims to investigate the sensory characteristics of the landrace swidden rye (Secale cereale). Swidden rye from various Swedish farms, along with conventional rye, was included in the study and analysed both as flour and as baked sweet goods. The results revealed significant variations among the flours, primarily in texture and appearance. Overall, all samples exhibited a rye aroma, a grey to golden hue, firm texture, rye flavour, and a slightly bitter taste. The addition of fat and sugar amplified the differences among the samples, particularly in flavour. Consumers evaluated all baked sweet goods positively, with most significant differences in preference observed between the conventional rye and the swidden rye samples. A focus group provided further insights into preferred attributes, such as buttery, roasted, nutty, and brittle characteristics. Notable sensory differences were found among the samples when evaluated both as flour and as baked goods. The addition of butter and sugar altered the sensory profiles and their intensities. The differences observed among the swidden rye varieties may be attributed to factors such as origin, climate conditions, or agricultural practices.
Keywords
Sensory analysis; Sustainability; Consumer liking; Agrobiodiversity; Baked goods; Quantitative descriptive analysis
Published in
Future foods
2025, volume: 12, article number: 100856
Publisher: ELSEVIER
SLU Authors
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1016/j.fufo.2025.100856
Permanent link to this page (URI)
https://res.slu.se/id/publ/145251