Correlation between perceived flavour and volatile compounds of processed oat

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

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 languageEnglish
Title of host publicationWhole Grain and Human Health: International Symposium
Subtitle of host publicationAbstracts
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages125-126
ISBN (Electronic)951-38-5719-0
ISBN (Print)951-38-5718-2
Publication statusPublished - 2001
EventWhole Grain and Human Health: International Symposium
- Porvoo, Finland
Duration: 13 Jun 200115 Jun 2001

Publication series

SeriesVTT Symposium
Number213
ISSN0357-9387

Conference

ConferenceWhole Grain and Human Health: International Symposium
CountryFinland
CityPorvoo
Period13/06/0115/06/01

Fingerprint

flavor compounds
volatile compounds
oats
flavor
dimethyl sulfide
odors
sensory properties
germination
temperature
texture
heat treatment
pyrroles
pyrazines
rancidity
grain products
furans
off flavors
drying temperature
Maillard reaction
phenolic compounds

Cite this

Heiniö, R-L., Oksman-Caldentey, K-M., Latva-Kala, K., & Poutanen, K. (2001). Correlation between perceived flavour and volatile compounds of processed oat. In Whole Grain and Human Health: International Symposium: Abstracts (pp. 125-126). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 213
Heiniö, Raija-Liisa ; Oksman-Caldentey, Kirsi-Marja ; Latva-Kala, Kyösti ; Poutanen, Kaisa. / Correlation between perceived flavour and volatile compounds of processed oat. Whole Grain and Human Health: International Symposium: Abstracts. Espoo : VTT Technical Research Centre of Finland, 2001. pp. 125-126 (VTT Symposium; No. 213).
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title = "Correlation between perceived flavour and volatile compounds of processed oat",
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.",
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Heiniö, R-L, Oksman-Caldentey, K-M, Latva-Kala, K & Poutanen, K 2001, Correlation between perceived flavour and volatile compounds of processed oat. in Whole Grain and Human Health: International Symposium: Abstracts. VTT Technical Research Centre of Finland, Espoo, VTT Symposium, no. 213, pp. 125-126, Whole Grain and Human Health: International Symposium
, Porvoo, Finland, 13/06/01.

Correlation between perceived flavour and volatile compounds of processed oat. / Heiniö, Raija-Liisa; Oksman-Caldentey, Kirsi-Marja; Latva-Kala, Kyösti; Poutanen, Kaisa.

Whole Grain and Human Health: International Symposium: Abstracts. Espoo : VTT Technical Research Centre of Finland, 2001. p. 125-126 (VTT Symposium; No. 213).

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

TY - CHAP

T1 - Correlation between perceived flavour and volatile compounds of processed oat

AU - Heiniö, Raija-Liisa

AU - Oksman-Caldentey, Kirsi-Marja

AU - Latva-Kala, Kyösti

AU - Poutanen, Kaisa

PY - 2001

Y1 - 2001

N2 - 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.

AB - 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.

M3 - Conference abstract in proceedings

SN - 951-38-5718-2

T3 - VTT Symposium

SP - 125

EP - 126

BT - Whole Grain and Human Health: International Symposium

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Heiniö R-L, Oksman-Caldentey K-M, Latva-Kala K, Poutanen K. Correlation between perceived flavour and volatile compounds of processed oat. In Whole Grain and Human Health: International Symposium: Abstracts. Espoo: VTT Technical Research Centre of Finland. 2001. p. 125-126. (VTT Symposium; No. 213).