| Title: | Changes in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry |
| Address: | "Leibniz-Institute for Food Systems Biology at the Technical University of Munich (formerly Deutsche Forschungsanstalt fur Lebensmittelchemie), Lise-Meitner-Strasse 34, D-85354 Freising, Germany. Faculty for Chemistry, Technical University of Munich, Lichtenbergstrasse 4, D-85748 Garching, Germany" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Application of the aroma extract dilution analysis on the volatiles isolated from oat flour revealed 30 aroma-active compounds in the flavor dilution (FD) factor range of 2-8192, among which oat-flour-like smelling (E,E,Z)-2,4,6-nonatrienal showed by far the highest FD factor. Quantitation performed by stable isotope dilution assays and a calculation of odor activity values (OAV; ratio of the concentration to odor threshold) of 23 odorants showed an OAV of above 1. Among them, vanillin, (E,E,Z)-2,4,6-nonatrienal, 2-acetyl-1-pyrroline, 3-methylbutanoic acid, and 2-methoxy-4-vinylphenol showed the highest OAVs. In a heated (70 degrees C for 30 min) oat dough prepared by kneading the oat flour in the presence of sucrose and water, 34 aroma-active compounds were identified, among which 17 compounds appeared with an OAV of >/=1. During frying, the weak cereal-like aroma of the oat flour and the oat dough was changed with the generation of an intense roasty, popcorn-like aroma attribute. A comparison to recently published data on oat pastry prepared by toasting of the same dough showed a clear increase in the overall aroma intensity from flour to pastry, in particular, in the popcorn-like, roasty odor impression. Especially considerable increases in the concentrations of the popcorn-like smelling compounds 2-acetyl-1-pyrroline, 2-acetyl-3,4,5,6- and 2-acetyl-1,4,5,6-tetrahydropyridine, 2-propionyl-1-pyrroline, and 2-acetyl-2-thiazoline were measured. In addition, the concentrations of the Strecker aldehydes 2- and 3-methylbutanal, phenylacetaldehyde, and 3-(methyldithio)propanal were also much increased during the toasting process. In contrast, in line with the overall aroma profile, particularly the concentration of the oat-like smelling compound (E,E,Z)-2,4,6-nonatrienal was decreased during processing. The formation and precursors of the key aroma compounds are discussed" |
| Keywords: | Adult Avena/*chemistry Female Flavoring Agents/chemistry Flour/analysis Food Handling Gas Chromatography-Mass Spectrometry Humans Male Odorants/*analysis Taste Volatile Organic Compounds/*chemistry 2-acetyl-1-pyrroline 2-acetyltetrahydropyridine Avena sat; |
| Notes: | "MedlineDach, Anna Schieberle, Peter eng 2021/01/26 J Agric Food Chem. 2021 Feb 10; 69(5):1589-1597. doi: 10.1021/acs.jafc.0c07499. Epub 2021 Jan 25" |
