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

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

doi:10.1016/j.foodchem.2014.02.170

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

James Hutton Institute

Research output: Contribution to journal › Article › peer-review

16 Citations (Scopus)

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 language	English
Pages (from-to)	72-81
Number of pages	10
Journal	Food Chemistry
Volume	160
Early online date	11 Mar 2014
DOIs	https://doi.org/10.1016/j.foodchem.2014.02.170
Publication status	Published - 1 Oct 2014

Keywords

Antioxidant
Oat
Rosemary extract
Shelf-life
Volatiles

ASJC Scopus subject areas

Food Science
Analytical Chemistry

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10.1016/j.foodchem.2014.02.170

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title = "Relationship between volatile profile and sensory development of an oat-based biscuit",

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.",

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AU - Shepherd, Tom

AU - Verrall, Susan R.

AU - Stewart, Derek

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Y1 - 2014/10/1

N2 - 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.

AB - 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.

KW - Antioxidant

KW - Oat

KW - Rosemary extract

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

Abstract

Keywords

ASJC Scopus subject areas

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