Contribution of volatiles to the flavour of oatmeal

• Published in: Journal of the science of food and agriculture 2000-01, Vol.80 (2), p.247-254
• Main Authors: Zhou, Meixue, Robards, Kevin, Glennie-Holmes, Malcolm, Helliwell, Stuart
• Format: Article
• Language: English
• Subjects: aroma; Biological and medical sciences; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; oat; SPME; volatiles
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/(SICI)1097-0010(20000115)80:2<247::AID-JSFA525>3.0.CO;2-0

Flavour is of direct importance in the acceptance of oatmeals. Panel tests of an oatmeal sample require well‐trained panellists and are expensive, time‐consuming and difficult. To investigate an appropriate method of sensory testing to be used in a breeding programme, 12 oat samples were processed in the factory and their sensory qualities were assessed by a trained panel. Sensory quality was related to both variety and growing conditions, with variety being the major controlling factor. The volatile profile of the oatmeals was determined by solid phase microextraction using headspace and gas chromatography. Relatively few volatiles were detected in groats, while more than 50 peaks were detected in oatmeals, indicating that most of the volatiles in oatmeals were induced during heat processing. Volatile compounds detected from oatmeals were correlated with the sensory data, and chromatographic peak areas accounted for 43–94% of the variations in sensory attributes. Preliminary identification of volatile compounds showed that the major compounds included hydrocarbons, alcohols, acids and aldehydes. © 2000 Society of Chemical Industry