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Food Chem

Title:		Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling
Author(s):		Li X; Oey I; Leong SY; Kebede B;
Address:		"Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand. Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North, New Zealand. Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand. Electronic address: biniam.kebede@otago.ac.nz"
Journal Title:		Food Chem
Year:		2023
Volume:		20221110
Issue:		Pt A
Page Number:		134864 -
DOI:		10.1016/j.foodchem.2022.134864
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study investigated volatile flavour changes during accelerated shelf-life testing (ASLT) of oats using chemometrics and kinetic modelling. Oat samples were stored at 15, 25, 35 and 45 degrees C for up to 42 weeks. Headspace fingerprinting enabled the detection of a wide range of volatiles. Chemometrics was applied to explore the volatile changes and related reaction pathways and identify discriminant compounds. Most volatiles significantly increased as a function of time and could be linked to lipid oxidation and the Maillard reaction. Volatiles, such as hexanal, could be selected as potential ASLT markers for processed oat products. The volatile changes were adequately modelled using an empirical logistic model to estimate reaction rate constant and temperature dependency. Based on the estimated kinetic parameters, the selective ASLT markers could be used as a reference to track volatile changes, control off-flavour generation and improve oat product storage stability"
Keywords:		*Avena Chemometrics Taste Flavoring Agents Kinetics Edible Grain/chemistry *Volatile Organic Compounds/analysis Fingerprinting Kinetics modelling Lipid oxidation Oats Shelf-life Volatiles;
Notes:		"MedlineLi, Xingchen Oey, Indrawati Leong, Sze Ying Kebede, Biniam eng England 2022/11/14 Food Chem. 2023 Mar 30; 405(Pt A):134864. doi: 10.1016/j.foodchem.2022.134864. Epub 2022 Nov 10"