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

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

    Research output: Contribution to journalArticle

    Abstract

    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
    Volume160
    Early online date11 Mar 2014
    DOIs
    Publication statusPublished - 1 Oct 2014

    Fingerprint

    oat cakes
    biscuits
    Flavors
    oats
    Antioxidants
    Peroxides
    off flavors
    peroxide value
    antioxidants
    oxidation
    p-anisidine value
    Oxidation
    rancidity
    rosemary
    Unsaturated Fatty Acids
    Nonesterified Fatty Acids
    unsaturated fatty acids
    headspace analysis
    free fatty acids
    shelf life

    Keywords

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

    ASJC Scopus subject areas

    • Food Science
    • Analytical Chemistry

    Cite this

    Cognat, Claudine ; Shepherd, Tom ; Verrall, Susan R. ; Stewart, Derek. / Relationship between volatile profile and sensory development of an oat-based biscuit. In: Food Chemistry. 2014 ; Vol. 160. pp. 72-81.
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    Relationship between volatile profile and sensory development of an oat-based biscuit. / Cognat, Claudine; Shepherd, Tom; Verrall, Susan R.; Stewart, Derek.

    In: Food Chemistry, Vol. 160, 01.10.2014, p. 72-81.

    Research output: Contribution to journalArticle

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