title: Relationship between volatile profile and sensory development of an oat-based biscuit.
abstract: The shelf-life of plain oatcakes and oatcakes containing a natural antioxidant (rosemary extract) was studied for 28 weeks. The biscuits were evaluated using several chemical analyses to determine oxidation (headspace analysis, free fatty acids profile, peroxide value and anisidine value), in addition to sensory testing. A selection of volatiles, including hexanal, were found to be positively correlated to three sensory parameters (aroma, flavour and aftertaste). These volatiles, responsible for the perception of off-flavour in oat biscuits, were predominantly secondary lipid breakdown products, primarily from the unsaturated fatty acids C18:1 and C18:2. The peroxide value was also found to be a useful tool to assess oxidation in oatcakes. The impact of the antioxidant was insufficient at the concentration tested to be used as a solution to prevent the development of off-flavour; however the antioxidant did appear to slow down the rancidity process.
authors.affiliation: Enhancing Crop Productivity & Utilisation, The James Hutton Institute, Invergowrie, Dundee DD2 5DA, Scotland, UK. Electronic address: Claudine.Cognat@hutton.ac.uk.
authors.forename: Claudine
authors.initials: C
authors.lastname: Cognat
authors.affiliation: Enhancing Crop Productivity & Utilisation, The James Hutton Institute, Invergowrie, Dundee DD2 5DA, Scotland, UK.
authors.forename: Tom
authors.initials: T
authors.lastname: Shepherd
authors.affiliation: Enhancing Crop Productivity & Utilisation, The James Hutton Institute, Invergowrie, Dundee DD2 5DA, Scotland, UK.
authors.forename: Susan R
authors.initials: SR
authors.lastname: Verrall
authors.affiliation: Enhancing Crop Productivity & Utilisation, The James Hutton Institute, Invergowrie, Dundee DD2 5DA, Scotland, UK; School of Life Sciences, Heriot-Watt University, Edinburgh EH14 4AS, Scotland, UK.
authors.forename: Derek
authors.initials: D
authors.lastname: Stewart
mesh_terms: D000447:Aldehydes / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D018554:Avena / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis; D006801:Humans; D010084:Oxidation-Reduction; D012903:Smell; D013649:Taste; D014835:Volatilization
chemical_list: D000447:Aldehydes; D000975:Antioxidants; D005227:Fatty Acids; C010463:n-hexanal
keywords: Antioxidant; Oat; Rosemary extract; Shelf-life; Volatiles