Differences between sensory profiles and development of rancidity during long-term storage of native and processed oat

Cereal Chemistry

Volumn 79, Issue 3, 2002, Pages 367-375

  Heinio R L ^a   Lehtinen, P ^a   Oksman Caldentey, K M ^a   Poutanen, K ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL STABILITY; FLAVOR COMPOUNDS; FOOD STORAGE; GERMINATION; MULTIVARIANT ANALYSIS; PHENOLS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

CHEMICAL ATTRIBUTES; LIPID COMPOSITION; LIPID OXIDATION; LONG-TERM STORAGE; MULTIVARIATE TECHNIQUES; PHENOLIC COMPOUNDS; SENSORY ATTRIBUTES; SENSORY PROFILES; STORAGE PERIODS; VOLATILE COMPOUNDS;

OXIDATION;

AROMATIC COMPOUND; FATTY ACID; PHENOL DERIVATIVE;

ACYLATION; ARTICLE; BITTER TASTE; FLAVOR; FOOD PROCESSING; GERMINATION; LIPID COMPOSITION; LIPID OXIDATION; NONHUMAN; OAT; ODOR; PHOTOOXIDATION; STATISTICAL ANALYSIS; VOLATILIZATION;

AVENA;

EID: 0036094894     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.3.367     Document Type: Article

References (36)

1. Dimethyl sulfide - A review
2. Bitter-tasting monoglycerides from stored oat flour
3. Die Aktivität von Lipoxigenasen in Getreide sowie Möglichkeiten der Entzymhemmung
4. Functional properties of dry milled fractions from wild oats
5. Variation in oat groats due to variety, storage and heat treatment. I: Phenolic compounds
6. Lipase activity and development of rancidity in oats and oat products related to heat treatment during processing
7. Hexanal as a measure of rancidity in low fat foods
8. Abbau von Linolsäurehydroperoxyden zu flüchtigen Monocarbonylverbindungen
9. Effect of drying treatment conditions on the sensory profile of germinated oat
10. Oat flavor chemistry: Principles and prospects
11. Influence of yeast immobilization on fermentation and aldehyde reduction during production of alcohol-free beer
12. Mechanism of volatile compound production during storage of sunflower oil
13. Assessment of off-flavor development in restructed chicken nuggets using hexanal and TBARS measurements and sensory evaluation
14. Malting of oats in a pilot-plan process. Effects of heat treatment, storage and soaking conditions on phytate reduction
15. Effect of process conditions on the physical and sensory properties of extruded oat-corn puff
16. Water-induced lipid changes in oat processing
17. Preparation, composition and functional properties of oat protein isolates
18. Characterization and application of porcine liver aldehyde oxidase in the off-flavor reduction of soy proteins
19. Sensory and chemical studies of lipid oxidation in raw and heat-treated oat flours
20. Variation in oat groats due to variety, storage and heat treatment. I. Sensory quality
21. Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours
22. Malting oats: Effects on chemical composition of hull-less and hulled genotypes
23. Oat antioxidants
24. Soybean lipoxygenase-promoted oxidation of free and esterified linoleic acid in the presence of deoxycholate
25. Correlation between oxidative deterioration of unsaturated lipid and n-hexanal during storage of brown rice
26. Changes in the volatile profile of oats induced by processing
27. Colorimetry of total phenolics with phosphomolybdiphosphotungstic acid reagents
28. Analysis of volatiles formed during oxidation of extruded oats
29. Development of rancidity in wheat germ analyzed by headspace gas chromatography and sensory analysis
30. Quantitative descriptive analysis: Developments, applications and the future
31. Sensory evaluation by quantitative descriptive analysis
32. Temperature adaption in yeast: The role of fatty acids
33. Development of a germination process for producing high β-glucan, whole grain food ingredients from oat
34. Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation product
35. Analysis of volatile compounds and their contribution to flavor in cereals