Changes in the Volatile Profile of Oats Induced by Processing

Abstract

Samples of an Australian oat cultivar, Echidna, were pilot-scale processed. At each stage of the processing (raw oats, groats, kiln dried dehulled oats (KDHO), and rolled (flaked)) samples were removed for later sensory and GC-MS analysis of the flavor components. Mean taste panel scores from a trained taste panel were calculated according to attributes (cereal, burnt, toasted, floury, and yeasty). Attributes were generally similar for both KDHO and flaked oats except in the yeasty attributes. Panelists were able to differentiate between groats, KDHO, and flaked oats (raw oats were not included). The largest effects of heat processing were found for the attributes toasted and yeasty aroma; toasted, cereal, and yeasty flavor; and toasted and yeasty aftertaste. A multi-organoleptic sensor analyzer was able to differentiate all samples when the output was subjected to discriminant function analysis. A reintroduced sample was recognized with a confidence level better than 96%. Solid-phase microextraction (SPME) of headspace followed by GC--MS was used to identify volatiles after either dry or slurry heating. Several SPME fiber types were evaluated as to their ability to sorb oat volatiles. A 100-microm poly(dimethylsiloxane) SPME fiber was found to provide the best adsorption profile as measured by number of compounds sorbed and peak area response. A range of alcohols, aldehydes, alkyl benzenes, dienes, and ketones was identified in the processed samples.

Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

“…SPME has opened up new avenues allowing interested researchers to study cereal flavor. The SPME method for headspace analysis of volatile compounds was successfully applied for the identification of volatiles in processed oats [7], distiller's grains [8], and bread crumbs [9].…”

Solid‐phase microextraction gas chromatography/mass spectrometry: a new method for species identification of truffles

“…Some research has been devoted to the identification of truffle aroma compounds and to the study of the effect of processing on the original aroma of different Tuber species. [4][5][6][7][8][9] The most used analytical techniques to concentrate the VOCs of food aroma have obviously been those based on headspace analysis. 10 For truffle aroma, techniques such as dynamic headspace coupled to gas chromatography/mass spectrometry (GC/MS) 11,12 and purge-and-trap GC/MS 13 have been used to detect black Perigord truffle and Italian white truffle aromas, respectively.…”

Role of lipid reactions in quality of oat products

“…In many plant tissues the hydroperoxides formed by the lipoxygenase reaction are further cleaved by hydroperoxide lyase (EC 4.1.2.-), an enzyme which has been extensively studied in cucumber, tomato and beans (Matsui et al 2000, Suurmeijer et al 2000, Noordermeer et al 2001. The presence of hydroperoxide lyase in cereal grains has not been published in the scientific literature, but the presence of typical reaction products of this enzyme suggests that it is abundant also in cereals (Sjövall et al 2000, Parker et al 2000, Sides et al 2001. In oat, a lipoperoxidase (EC 1.11.1.-) activity is responsible for the conversion of hydroperoxides to relevant hydroxyacids (Biermann and Grosch 1979).…”