Effect of Different Frying Time on Formation of Volatile Flavor Substances in Oats
Headspace solid phase microextraction-gas chromatography-mass spectrometry technologies were used to determine and analyze the volatile flavor compounds of oat at different roasting time,and the correlation be-tween lipid oxidation degree and the formation of oat flavor compounds was preliminarily established.The results indi-cated that the contents of hydrocarbons,aldehydes and alcohols increased first and then decreased with the increase of roasting time,while the contents of pyrazines increased significantly after 25 min of roasting.Cluster analysis revealed that the oat flavor in early stage of roasting(≤15 min)and middle and late stage of roasting(≥25 min)was signifi-cantly different.Relative aroma activity value and principal component analysis indicated that aldehydes were the main characteristic flavor substances in the early stage of roasting,including capraldehyde,(E)-2-nonenal,non-anal and benzaldehyde,etc.,showing fruity,sweet,floral and weak oil aroma.The characteristic flavor substances in the middle and late stage of roasting are mainly pyrazines and aldehydes,showing burnt flavor and fruit flavor.The unsaturated fatty acid content of oat decreased from 84.41％to 81.72％in the early stage of roasting,the lipid oxi-dation products increased gradually,and the oxidation degree deepened gradually in the middle and late stage of roasting,the anisidine value began to decrease after increasing from 0.73 to 4.49,and the thiobarbituric acid value remained unchanged after increasing from 0.023 mg/kg to 0.039 mg/kg.The degree of fat oxidation was positively correlated with the content of aldehydes and other important flavor substances before and during roasting(＜35 min).
gas chromatography-mass spectrometry(GC-MS)bakingbaking timevolatile flavor sub-stancesfat oxidation
万方数据
维普
