Study On The Bitterness And Flavor Of Oat Processed Oat

As an important whole grain,oats have the advantages of rich in dietary fiber,high protein quality,high content of unsaturated fatty acid and smooth taste.However,the taste of oats is relatively light,so it is necessary to improve the flavor and extend the shelf life of the product through processing.At the same time,due to the incomplete inactivation of enzymes and poor storage,some peculiar smell substances such as rancidity and bitterness will be produced,which will affect the taste of the product.In this paper,the bitterness substances in the process of oats frying and processing,as well as the flavor of the mainstream products such as oatmeal rice and oatmeal,were studied to provide technical reference for controlling the formation of bitterness in the process of oats processing,preserving and improving the nutritional components.The main results are as follows:(1)In this paper,the bitter substances in the process of oat processing were studied by simulating the process of oat baking and killing enzyme.Several molecular formulas of bitter substances were identified by HPLC-TOF-MS,including C27H16N2O4、C23H42N3O14、C19H29N4O3、C18H33O7、C45H64O4、C22H32N2O、C24H38N7O10、C35H33N4O14 and C25H38N4O13,the molecular weight of several substances is between 360-700 Da,which may be produced during the processing,except for saponins and oat anthracamide.(2)Combined with electronic nose analysis,GC-MS analysis,comprehensive principal component model evaluation and sensory evaluation,the flavor components of Chinese and Australian oatmeal before and after brewing were analyzed and evaluated.First of all,the total number of flavors of Chinese and Australian oatmeal increased from 123 to 204,and that of Australian oatmeal from 124 to 189.The content of aldehydes in Chinese and Australian oatmeal is the highest,and the trend of change is the same before and after brewing,in which hexanal is an important component of oatmeal flavor,the highest content in Chinese oatmeal decreased from 29.96%to 16.37%,in Australian oatmeal from 60.61%to 46.37%.Secondly,there are differences in the main components of Chinese and Australian oatmeal from 5 kinds before brewing to 11 kinds after brewing.Alcohol,aldehyde and ketone are the main components before brewing,and alkanes and aldehydes are the main components after brewing.Before and after brewing,the flavor composition of Chinese and Australian oatmeal is different.Before brewing,6 kinds of Chinese oatmeal rank the bottom;after brewing,6 kinds of Chinese oatmeal rank the top.In a word,the flavor composition of Chinese oatmeal is richer than that of Australia,and the sensory quality of Chinese oatmeal is better than that of Australia.(3)Combined with electronic nose analysis,GC-MS analysis,comprehensive principal component model evaluation and sensory evaluation,the flavor components of Chinese and Australian oats before and after rice steaming were analyzed and evaluated.First of all,the number of flavor substances in Chinese oats and rice increased from 142 to 152,while that in Australia decreased from 200 to 194.The content of aldehydes in Chinese and Australian oats is the highest,among which hexanal is an important component of oats flavor.The highest content in Chinese oats decreased from 28.24%to 24.58%,and in Australian oats increased from 38.72%to 44.18%.Secondly,the common substances of Chinese and Australian oats decreased from 19 before steaming to 16;the common substances were mainly alcohol,aldehyde and ketone before steaming,and alkanes and aldehydes after steaming.The flavor composition of Chinese and Australian oats is different before and after steaming,and the steaming treatment has a great influence on the flavor.The sensory quality of Australian oats is better than that of Chinese oats.