Relationship between volatile profile and sensory development of an oat-based biscuit

Claudine Cognat*, Tom Shepherd, Susan R. Verrall, Derek Stewart

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    20 Citations (Scopus)


    The shelf-life of plain oatcakes and oatcakes containing a natural antioxidant (rosemary extract) was studied for 28 weeks. The biscuits were evaluated using several chemical analyses to determine oxidation (headspace analysis, free fatty acids profile, peroxide value and anisidine value), in addition to sensory testing. A selection of volatiles, including hexanal, were found to be positively correlated to three sensory parameters (aroma, flavour and aftertaste). These volatiles, responsible for the perception of off-flavour in oat biscuits, were predominantly secondary lipid breakdown products, primarily from the unsaturated fatty acids C18:1 and C18:2. The peroxide value was also found to be a useful tool to assess oxidation in oatcakes. The impact of the antioxidant was insufficient at the concentration tested to be used as a solution to prevent the development of off-flavour; however the antioxidant did appear to slow down the rancidity process.

    Original languageEnglish
    Pages (from-to)72-81
    Number of pages10
    JournalFood Chemistry
    Early online date11 Mar 2014
    Publication statusPublished - 1 Oct 2014


    • Antioxidant
    • Oat
    • Rosemary extract
    • Shelf-life
    • Volatiles

    ASJC Scopus subject areas

    • Food Science
    • Analytical Chemistry


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