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J Food Sci

Title:		Volatile Profiles from Traditional Chinese Oat Meal Varied Significantly from Oat Porridge and Differed with Cultivars and Locations
Author(s):		Liu L; Kong W; He L; Wang Y; Zhang Y; Ma M; Zhang L; Zhou J; Cui L; Han Y;
Address:		"College of Agronomy, Shanxi Agricultural Univ., Taigu, 030801, China. Inst. of Crop Germplasm Resources Research, Shanxi Academy of Agricultural Sciences, Taiyuan, 030031, China. Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, 030031, China. Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan, 030031, China. Inst. of Plant Protection, Shanxi Academy of Agricultural Science, Taiyuan, 030031, China. Maize Research Inst., Shanxi Academy of Agricultural Sciences, Xinzhou, 034000, China"
Journal Title:		J Food Sci
Year:		2019
Volume:		20190813
Issue:		9
Page Number:		2432 - 2440
DOI:		10.1111/1750-3841.14682
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Volatile profiles of oat-based foods are mainly analyzed on the oat flakes and porridge as snack or breakfast, whereas the volatile characteristics of the traditional Chinese oat meal (TCOM), a popular main food in some regions of northern China, with special strong aroma, are not known. Here, we compared the volatile profiles from headspace solid phase microextraction gas chromatography-mass spectrometry analysis of oat porridge (OP) and TCOM, which were of different processing and cooking methods, from those of different cultivars, and analyzed the effect of cultivation locations on oat volatile features. Apart from the 35 volatiles shared by OP and TCOM, there were 23 and 24 volatiles specific to OP and TCOM, respectively, with the later showing more toasting and frying-related volatiles due to the dry frying process of the grains before milling. Principle component analysis of the volatiles of OP and TCOM from 16 cultivars showed that they were clustered into two groups, and four cultivars were clustered together, independent of processing and cooking methods. The oat volatile profiles of cultivars grown in three regions of north China were dependent on the cultivation locations rather than cultivars, regardless of OP or TCOM, with those from Datong of Shanxi Province and Zhangjiakou of Hebei Province clustered together. The location effect could be due to significant less precipitation in the two regions above than the other region Ulanqab of Inner Mongolia. PRACTICAL APPLICATION: The volatile compounds in oat are closely related to cultivation regions, which could be applied as a key factor by oat producers for marketing. The four cultivars showed similar and stable volatile profiles, which could be used as reference cultivars for breeding of high-quality oat with better flavor"
Keywords:		"Avena/*chemistry/classification China Foods, Specialized/analysis Gas Chromatography-Mass Spectrometry/methods Odorants/analysis Principal Component Analysis Seeds/chemistry/classification Solid Phase Microextraction/methods Volatile Organic Compounds/*ch;"
Notes:		"MedlineLiu, Longlong Kong, Weina He, Lu Wang, Yi Zhang, Yiru Ma, Mingchuan Zhang, Lijun Zhou, Jianping Cui, Lin Han, Yuanhuai eng 201603D221004-1/Science and Technology Department of ShanXi Province/ CARS-07-A-02/China Agricultural Research System/ 2019/08/14 J Food Sci. 2019 Sep; 84(9):2432-2440. doi: 10.1111/1750-3841.14682. Epub 2019 Aug 13"