Department of Food Science and Technology , Oregon State University , 100 Wiegand Hall , Corvallis , Oregon 97331-6602 , United States.
J Agric Food Chem. 2019 Dec 18;67(50):13778-13789. doi: 10.1021/acs.jafc.9b00994. Epub 2019 Apr 24.
Oats possess a unique flavor, comprising grain and nut-like sensory characteristics. The first comprehensive study of oat flavor by Heydanek and McGorrin [ Heydanek , M. G. ; McGorrin , R. J. Gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat groats . 1981 , 29 ( 5 ), 950 - 954 , 10.1021/jf00107a016 ] identified 110 volatile components in oat groats, including C-C unsaturated aldehydes and ketones contributing raw oat grain, hay-feedy, and grassy aromas. A following study on heat-processed oats and cooked oatmeal by Heydanek and McGorrin ( Heydanek , M. G. ; McGorrin , R. J. Oat flavor chemistry: Principles and prospects . In , 1 st ed.; Webster , F. H. , Ed.; AACC International : St. Paul, MN , 1986 ; pp 335 - 369 ) identified a series of Maillard-derived compounds, including furanones, thiazoles, and 2-methyl-, 2,5-dimethyl-, C-, and C-substituted pyrazines. In the subsequent 38 years since these initial research findings, additional identifications of aroma compounds in oat flakes and flours have been reported. This review addresses significant recent developments of the current understanding of oat flavor chemistry and the key aroma compounds that contribute to the unique flavor of oat cereals.
燕麦具有独特的风味，包括谷物和坚果般的感官特性。Heydanek 和 McGorrin [Heydanek, M. G. ; McGorrin, R. J. 气相色谱-质谱联用研究燕麦粒的风味化学。1981, 29 (5), 950-954, 10.1021/jf00107a016] 首次对燕麦风味进行了全面研究，共鉴定出燕麦麸皮中 110 种挥发性成分，包括对生燕麦谷物、干草味和草香味有贡献的 C-C 不饱和醛和酮。随后，Heydanek 和 McGorrin 对热加工燕麦和煮燕麦粥进行了研究（Heydanek, M. G. ; McGorrin, R. J. 燕麦风味化学：原理与展望。在 1 版中；Webster, F. H., Ed.；AACC International: St. Paul, MN, 1986; pp 335-369），鉴定出一系列美拉德衍生化合物，包括呋喃酮、噻唑和 2-甲基、2,5-二甲基、C-和 C-取代的吡嗪。在这些初步研究结果发表后的 38 年里，已有报道称在燕麦片和面粉中鉴定出了更多的香气化合物。本综述介绍了当前对燕麦风味化学的理解以及对燕麦谷物独特风味有贡献的关键香气化合物的最新重要进展。
