Sensory and Instrumental Analyses of Volatiles Generated during the Extrusion Cooking of Oat Flours

Sensory and Instrumental Analyses of Volatiles Generated during the Extrusion Cooking of Oat Flours

Three batches of oats were extruded under four combinations of process temperature (150 or 180 °C) and process moisture (14.5 and 18%). Two of the extrudates were evaluated by a sensory panel, and three were analyzed by GC-MS. Maillard reaction products, such as pyrazines, pyrroles, furans, and sulf...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry Vol. 48; no. 8; pp. 3497 - 3506
Main Authors: Parker, Jane K, Hassell, Glynis M. E, Mottram, Donald S, Guy, Robin C. E
Format: Journal Article
Language:English
Published: Washington, DC American Chemical Society 01-08-2000
Subjects:
Avena - chemistry
Biological and medical sciences
Cereal and baking product industries
Flour - analysis
Food Handling
Food industries
Fundamental and applied biological sciences. Psychology
Humans
Odorants
Volatilization
Volatile compound
Oat meal
Heat treatment
Temperature
Cooking
Organoleptic properties
Maillard reaction
Lipids
Sensory analysis
Chemical degradation
Cereal flour
Gas chromatography
Extrusion
Aroma
Mass spectrometry
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Summary:Three batches of oats were extruded under four combinations of process temperature (150 or 180 °C) and process moisture (14.5 and 18%). Two of the extrudates were evaluated by a sensory panel, and three were analyzed by GC-MS. Maillard reaction products, such as pyrazines, pyrroles, furans, and sulfur-containing compounds, were found in the most severely processed extrudates (high-temperature, low-moisture). These extrudates were also described by the assessors as having toasted cereal attributes. Lipid degradation products, such as alkanals, 2-alkenals, and 2,4-alkadienals, were found at much higher levels in the extrudates of the oat flour that had been debranned. It contained lower protein and fiber levels than the others and showed increased lipase activity. Extrudates from these samples also had significantly lower levels of Maillard reaction products that correlated, in the sensory analysis, with terms such as stale oil and oatmeal. Linoleic acid was added to a fourth oat flour to simulate the result of increased lipase activity, and GC-MS analysis showed both an increase in lipid degradation products and a decrease in Maillard reaction products. Keywords: Cereal; oats; extrusion processing; aroma; volatiles; Maillard reaction; lipid degradation
Bibliography:istex:9C9977C29FCEFEAF918A2796F77E6AA513692CFE
ark:/67375/TPS-DF6WP7S0-B
ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf991302r