Effect of drying treatment conditions on sensory profile of germinated oat

Raija-Liisa Heiniö (Corresponding Author), Kirsi-Marja Oksman-Caldentey, Kyösti Latva-Kala, P. Lehtinen, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

54 Citations (Scopus)

Abstract

Germination and subsequent drying of oat produced significantly different sensory profiles depending on processing parameters such as drying speed and temperature profile. The most salient sensory attributes for processed oat were roasted odor and flavor, sweet taste, intense odor, intense aftertaste, and hard, crisp, brittle texture (P < 0.05). High temperatures (>85°C) were necessary to produce these sensory attributes, and quick drying after germination resulted in higher levels of intensity of favorable sensory attributes. The total amount of volatile compounds was higher in native (ungerminated) oat than in processed oat. During germination, and particularly during the drying treatment, the profile of volatile compounds changed. The most abundant volatile compounds responsible for odor were dimethyl sulfide, hexanal, pentanal, and iso butanal. The relative amount of dimethyl sulfide increased as a function of temperature in drying, whereas hexanal, pentanal, and isobutanal disappeared during heating, as did several other small ketones, alcohols, and esters. The germinated oat dried at high temperatures (65–93°C and 65–85°C) was perceived as being roasted, sweet, and nutty. Sensory and instrumental profile analyses of selected volatile compounds using partial least squares (PLS) regression techniques showed that these sensory attributes were clearly related to dimethyl sulfides and isobutanol. A moist and earthy odor was related to cymene, limonene, and isobutanal. Phenolic compounds significantly influenced oat flavor, whereas lipids had a negligible effect.
Original languageEnglish
Pages (from-to)707-714
Number of pages8
JournalCereal Chemistry
Volume78
Issue number6
DOIs
Publication statusPublished - 2001
MoE publication typeA1 Journal article-refereed

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oats
Odors
Drying
dimethyl sulfide
drying
volatile compounds
sensory properties
Germination
odors
Flavors
germination
Temperature
Therapeutics
flavor
Ketones
drying temperature
ketones
Least-Squares Analysis
Esters
temperature profiles

Cite this

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title = "Effect of drying treatment conditions on sensory profile of germinated oat",
abstract = "Germination and subsequent drying of oat produced significantly different sensory profiles depending on processing parameters such as drying speed and temperature profile. The most salient sensory attributes for processed oat were roasted odor and flavor, sweet taste, intense odor, intense aftertaste, and hard, crisp, brittle texture (P < 0.05). High temperatures (>85°C) were necessary to produce these sensory attributes, and quick drying after germination resulted in higher levels of intensity of favorable sensory attributes. The total amount of volatile compounds was higher in native (ungerminated) oat than in processed oat. During germination, and particularly during the drying treatment, the profile of volatile compounds changed. The most abundant volatile compounds responsible for odor were dimethyl sulfide, hexanal, pentanal, and iso butanal. The relative amount of dimethyl sulfide increased as a function of temperature in drying, whereas hexanal, pentanal, and isobutanal disappeared during heating, as did several other small ketones, alcohols, and esters. The germinated oat dried at high temperatures (65–93°C and 65–85°C) was perceived as being roasted, sweet, and nutty. Sensory and instrumental profile analyses of selected volatile compounds using partial least squares (PLS) regression techniques showed that these sensory attributes were clearly related to dimethyl sulfides and isobutanol. A moist and earthy odor was related to cymene, limonene, and isobutanal. Phenolic compounds significantly influenced oat flavor, whereas lipids had a negligible effect.",
author = "Raija-Liisa Heini{\"o} and Kirsi-Marja Oksman-Caldentey and Ky{\"o}sti Latva-Kala and P. Lehtinen and Kaisa Poutanen",
year = "2001",
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Effect of drying treatment conditions on sensory profile of germinated oat. / Heiniö, Raija-Liisa (Corresponding Author); Oksman-Caldentey, Kirsi-Marja; Latva-Kala, Kyösti; Lehtinen, P.; Poutanen, Kaisa.

In: Cereal Chemistry, Vol. 78, No. 6, 2001, p. 707-714.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of drying treatment conditions on sensory profile of germinated oat

AU - Heiniö, Raija-Liisa

AU - Oksman-Caldentey, Kirsi-Marja

AU - Latva-Kala, Kyösti

AU - Lehtinen, P.

AU - Poutanen, Kaisa

PY - 2001

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AB - Germination and subsequent drying of oat produced significantly different sensory profiles depending on processing parameters such as drying speed and temperature profile. The most salient sensory attributes for processed oat were roasted odor and flavor, sweet taste, intense odor, intense aftertaste, and hard, crisp, brittle texture (P < 0.05). High temperatures (>85°C) were necessary to produce these sensory attributes, and quick drying after germination resulted in higher levels of intensity of favorable sensory attributes. The total amount of volatile compounds was higher in native (ungerminated) oat than in processed oat. During germination, and particularly during the drying treatment, the profile of volatile compounds changed. The most abundant volatile compounds responsible for odor were dimethyl sulfide, hexanal, pentanal, and iso butanal. The relative amount of dimethyl sulfide increased as a function of temperature in drying, whereas hexanal, pentanal, and isobutanal disappeared during heating, as did several other small ketones, alcohols, and esters. The germinated oat dried at high temperatures (65–93°C and 65–85°C) was perceived as being roasted, sweet, and nutty. Sensory and instrumental profile analyses of selected volatile compounds using partial least squares (PLS) regression techniques showed that these sensory attributes were clearly related to dimethyl sulfides and isobutanol. A moist and earthy odor was related to cymene, limonene, and isobutanal. Phenolic compounds significantly influenced oat flavor, whereas lipids had a negligible effect.

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