Key Aroma Compounds in Oats and Oat Cereals

Oats possess a unique flavor, comprising grain and nut-like sensory characteristics. The first comprehensive study of oat flavor by Heydanek and McGorrin [ Heydanek , M. G. ; McGorrin , R. J. Gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat groats . J. Agric. Food Chem. 1981 , 29 ( 5 ), 950 - 954 , 10.1021/jf00107a016 ] identified 110 volatile components in oat groats, including C₈-C₉ unsaturated aldehydes and ketones contributing raw oat grain, hay-feedy, and grassy aromas. A following study on heat-processed oats and cooked oatmeal by Heydanek and McGorrin ( Heydanek , M. G. ; McGorrin , R. J. Oat flavor chemistry: Principles and prospects . In Oats: Chemistry and Technology , 1 st ed.; Webster , F. H. , Ed.; AACC International : St. Paul, MN , 1986 ; pp 335 - 369 ) identified a series of Maillard-derived compounds, including furanones, thiazoles, and 2-methyl-, 2,5-dimethyl-, C₃-, and C₄-substituted pyrazines. In the subsequent 38 years since these initial research findings, additional identifications of aroma compounds in oat flakes and flours have been reported. This review addresses significant recent developments of the current understanding of oat flavor chemistry and the key aroma compounds that contribute to the unique flavor of oat cereals.