Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.
Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Institute, Palmerston North, New Zealand.
Food Res Int. 2022 Jul;157:111243. doi: 10.1016/j.foodres.2022.111243. Epub 2022 Apr 12.
The aim of this research was to study the effect of industrial processing stages (kilning, cutting, steaming, rolling and packaging) on the enzymes (lipase and peroxidase), lipids and volatiles of wholegrain and rolled oats. Chemometric data analysis was used to assess the evolution of flavor-related compounds, investigate the relationships between the attributes and select discriminant marker compounds. Oat groats (dehulled oat grain) had significantly (p < 0.05) higher lipase and peroxidase activities, and possessed higher amounts of short-chain volatile fatty acids than the processed oats. The combined effect of kilning and subsequent steaming significantly (p < 0.05) reduced the activity of these enzymes. The use of high temperatures during kilning and steaming triggered the Maillard reaction and Strecker degradation reactions, leading to the formation of odor-active volatile compounds, such as pyrazines, furans and Strecker aldehydes. These compounds are commonly associated with the desirable nutty and toasted aroma of oat-based products. Overall, this study successfully identified key volatile markers and their associated reaction pathways, which can be used to control and optimize the industrial oat processing steps.
本研究旨在研究工业加工阶段（烘焙、切割、蒸煮、轧制和包装）对全谷物和轧制燕麦的酶（脂肪酶和过氧化物酶）、脂质和挥发物的影响。化学计量数据分析用于评估与风味相关化合物的演变，研究属性之间的关系，并选择有区别性的标记化合物。燕麦粗粒（去壳燕麦粒）的脂肪酶和过氧化物酶活性显著（p<0.05）高于加工燕麦，并且短链挥发性脂肪酸含量也更高。烘焙和随后的蒸煮的联合作用显著（p<0.05）降低了这些酶的活性。烘焙和蒸煮过程中使用的高温引发了美拉德反应和斯特克尔降解反应，导致形成了具有气味活性的挥发性化合物，如吡嗪、呋喃和斯特克尔醛。这些化合物通常与燕麦基产品的令人愉悦的坚果和烤面包香气相关。总的来说，本研究成功地鉴定了关键的挥发性标记物及其相关的反应途径，可用于控制和优化工业燕麦加工步骤。
