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Journal of agricultural and food chemistry, 2019-12, Vol.67 (50), p.13778-13789
2019

Details

Autor(en) / Beteiligte
Titel
Key Aroma Compounds in Oats and Oat Cereals
Ist Teil von
  • Journal of agricultural and food chemistry, 2019-12, Vol.67 (50), p.13778-13789
Ort / Verlag
United States: American Chemical Society
Erscheinungsjahr
2019
Link zum Volltext
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
  • Oats possess a unique flavor, comprising grain and nut-like sensory characteristics. The first comprehensive study of oat flavor by Heydanek and McGorrin [ Heydanek, M. G. ; McGorrin, R. J. Gas chromatography–mass spectroscopy investigations on the flavor chemistry of oat groats. J. Agric. Food Chem. 1981, 29 (5), 950−954, 10.1021/jf00107a016] identified 110 volatile components in oat groats, including C8–C9 unsaturated aldehydes and ketones contributing raw oat grain, hay-feedy, and grassy aromas. A following study on heat-processed oats and cooked oatmeal by Heydanek and McGorrin ( Heydanek, M. G. ; McGorrin, R. J. Oat flavor chemistry: Principles and prospects. In Oats: Chemistry and Technology, 1st ed.; Webster, F. H. , Ed.; AACC International: St. Paul, MN, 1986; pp 335−369 ) identified a series of Maillard-derived compounds, including furanones, thiazoles, and 2-methyl-, 2,5-dimethyl-, C3-, and C4-substituted pyrazines. In the subsequent 38 years since these initial research findings, additional identifications of aroma compounds in oat flakes and flours have been reported. This review addresses significant recent developments of the current understanding of oat flavor chemistry and the key aroma compounds that contribute to the unique flavor of oat cereals.
Sprache
Englisch
Identifikatoren
ISSN: 0021-8561
eISSN: 1520-5118
DOI: 10.1021/acs.jafc.9b00994
Titel-ID: cdi_proquest_miscellaneous_2215023314

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