Changes in the volatile profile of oats induced by processing
A Sides1, K Robards, S Helliwell
1School of Science and Technology, Charles Sturt University, Private Bag 588, Wagga Wagga 2678, Australia.
Journal of Agricultural and Food Chemistry
|May 23, 2001
Summary
This study analyzed oat processing effects on flavor. Kiln drying and flaking significantly altered toasted and yeasty attributes, with sensory analysis and GC-MS identifying key volatile compounds.
Area of Science:
- Food Science
- Analytical Chemistry
Background:
- Oat processing impacts flavor profiles.
- Understanding volatile compounds is crucial for quality control.
Purpose of the Study:
- To investigate the effects of pilot-scale oat processing on flavor.
- To identify volatile compounds responsible for flavor changes using GC-MS.
Main Methods:
- Sensory analysis by a trained taste panel.
- Gas Chromatography-Mass Spectrometry (GC-MS) with Solid-Phase Microextraction (SPME).
- Discriminant Function Analysis (DFA) for sensor data.
Main Results:
- Heat processing significantly affected toasted and yeasty flavor/aroma/aftertaste attributes.
- Sensory panelists could differentiate between groats, kiln dried dehulled oats (KDHO), and flaked oats.
- GC-MS identified alcohols, aldehydes, ketones, and other volatiles, with a 100-microm poly(dimethylsiloxane) SPME fiber showing optimal performance.
Conclusions:
- Oat processing stages, particularly heat application, demonstrably alter sensory flavor profiles.
- GC-MS coupled with SPME is effective for identifying oat volatiles.
- Specific processing steps influence distinct flavor attributes.
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