Bai Xue, Zhang Meili, Zhang Yuanyuan, Zhang Yakun, Guo Xinyue, Huo Rui
College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China.
Foods. 2022 Oct 3;11(19):3070. doi: 10.3390/foods11193070.
Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC−MS and an electronic nose of oat bran. The amino acid compositions were determined by a High-Speed automatic amino acid analyzer and the fatty acids were determined by gas chromatography. The results showed that steaming and microwaving pretreatments enhanced the nutty notes of oat bran. Sixty-four volatile compounds in four oat brans were identified. OB exhibited higher aroma-active compounds, followed by S-OB, and M-OB, and the HA-OB had the lowest aroma-active compounds. Hexanal, nonanal, (E)-2-octenal,1-octen-3-ol, 2-ethylhexan-1-ol, and 2-pentylfuran were the key volatile compositions in oat bran. The aldehyde content decreased and the esters and ketones increased in steamed oat bran. Microwaving and hot air drying increased the aldehyde content and decreased the ester and alcohol content. Steamed oat bran had the lowest levels of total amino acids (33.54 g/100 g) and bitter taste amino acids (5.66 g/100 g). However, steaming caused a significant reduction in saturated fatty acid content (18.56%) and an increase in unsaturated fatty acid content (79.60%) of oat bran (p < 0.05). Hot air drying did not result in an improvement in aroma. The results indicated that steaming was an effective drying method to improve the flavor quality of oat bran.
预处理可改善燕麦麸的食用品质并延长其保质期，然而预处理（即蒸煮（S - OB）、微波处理（M - OB）和热风干燥（HA - OB））对燕麦麸风味特征的影响尚不清楚。本研究采用顶空固相微萃取/气相色谱 - 质谱联用技术和电子鼻对燕麦麸的挥发性成分进行了鉴定。采用高速自动氨基酸分析仪测定氨基酸组成，气相色谱法测定脂肪酸含量。结果表明，蒸煮和微波预处理增强了燕麦麸的坚果香气。鉴定出四种燕麦麸中的64种挥发性化合物。OB的香气活性化合物含量最高，其次是S - OB和M - OB，HA - OB的香气活性化合物含量最低。己醛、壬醛、（E） - 2 - 辛烯醛、1 - 辛烯 - 3 - 醇、2 - 乙基己醇和2 - 戊基呋喃是燕麦麸中的关键挥发性成分。蒸煮燕麦麸中醛含量降低，酯和酮含量增加。微波处理和热风干燥增加了醛含量，降低了酯和醇含量。蒸煮燕麦麸的总氨基酸含量（33.54 g/100 g）和苦味氨基酸含量（5.66 g/100 g）最低。然而，蒸煮使燕麦麸的饱和脂肪酸含量显著降低（18.56%），不饱和脂肪酸含量显著增加（79.60%）（p < 0.05）。热风干燥并未改善香气。结果表明，蒸煮是改善燕麦麸风味品质的有效干燥方法。
