Abstract
Although oat is perceived as a healthy and tasty cereal, its bitter
off-flavour and tendency to rancidity limits its use.In addition of using oat
in cereals and flaked products, entirely new food applications could be
developed through tailoring of its sensory properties.Germination, used to
date mostly for barley, is a well-known process for intensifying both the
colour and flavour of grain products.In this investigation it was specified
how and why the sensory profile of oat is altered by the germination process
followed by heat-treatment.The sensory profile of oat changed significantly
during the germination, when two oat cultivars, Veli and Lisbeth, were
studied.The native grain was cereal-like, tough and hard, whereas the
germinated, undried grain had a moist, musty and earthy flavour and a soft,
moist texture.The most salient sensory attributes for the processed oat were a
roasted odour and flavour, a sweet taste, an intense odour and aftertaste,
and a hard, crisp and brittle texture (p < 0.05).High temperatures exceeding
85ºC, were necessary for the formation of the sensory attributes described
above, and quick drying after germination resulted in higher attribute
intensities of the favourable sensory descriptors.The identified volatile
compounds responsible for odour of oat were dimethyl sulphide, hexanal,
pentanal and isobutanal.The relative amount of dimethyl sulphide increased as
a function of temperature in drying, whereas hexanal, pentanal and isobutanal
disappeared during heating.Several of the identified volatile compounds
correlated significantly with the sensory attributes evaluated.The germinated
oat dried at high temperatures was perceived as being roasted, sweet and
nutty, and it was clearly related to dimethyl sulphides and isobutanol when
sensory and instrumental profiles of selected volatile compounds were analysed
using statistical multivariate techniques (PLS).A moist and earthy odour
correlated with cymene, limonene and isobutanal.In addition, phenolic
compounds significantly influenced the oat flavour.The composition of volatile
compounds obtained is dependent on the heat- treatment used.For example in
Maillard reaction, which requires a high temperature and a dry atmosphere to
occur, heterocyclic products, such as pyrazines, pyrroles and furans, mainly
affect the roasted flavour.As a consequence of relatively low temperatures and
high moisture levels in this study, detectable amount of these compounds were
not formed althrough a roasted odour and flavour developed.
Original language | English |
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Title of host publication | Whole Grain and Human Health: International Symposium |
Subtitle of host publication | Abstracts |
Place of Publication | Espoo |
Publisher | VTT Technical Research Centre of Finland |
Pages | 125-126 |
ISBN (Electronic) | 951-38-5719-0 |
ISBN (Print) | 951-38-5718-2 |
Publication status | Published - 2001 |
MoE publication type | Not Eligible |
Event | Whole Grain and Human Health: International Symposium - Porvoo, Finland Duration: 13 Jun 2001 → 15 Jun 2001 |
Publication series
Series | VTT Symposium |
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Number | 213 |
ISSN | 0357-9387 |
Conference
Conference | Whole Grain and Human Health: International Symposium |
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Country/Territory | Finland |
City | Porvoo |
Period | 13/06/01 → 15/06/01 |