Changes in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry.

Abstract

Application of the aroma extract dilution analysis on the volatiles isolated from oat flour revealed 30 aroma-active compounds in the flavor dilution (FD) factor range of 2-8192, among which oat-flour-like smelling (E,E,Z)-2,4,6-nonatrienal showed by far the highest FD factor. Quantitation performed by stable isotope dilution assays and a calculation of odor activity values (OAV; ratio of the concentration to odor threshold) of 23 odorants showed an OAV of above 1. Among them, vanillin, (E,E,Z)-2,4,6-nonatrienal, 2-acetyl-1-pyrroline, 3-methylbutanoic acid, and 2-methoxy-4-vinylphenol showed the highest OAVs. In a heated (70 °C for 30 min) oat dough prepared by kneading the oat flour in the presence of sucrose and water, 34 aroma-active compounds were identified, among which 17 compounds appeared with an OAV of ≥1. During frying, the weak cereal-like aroma of the oat flour and the oat dough was changed with the generation of an intense roasty, popcorn-like aroma attribute. A comparison to recently published data on oat pastry prepared by toasting of the same dough showed a clear increase in the overall aroma intensity from flour to pastry, in particular, in the popcorn-like, roasty odor impression. Especially considerable increases in the concentrations of the popcorn-like smelling compounds 2-acetyl-1-pyrroline, 2-acetyl-3,4,5,6- and 2-acetyl-1,4,5,6-tetrahydropyridine, 2-propionyl-1-pyrroline, and 2-acetyl-2-thiazoline were measured. In addition, the concentrations of the Strecker aldehydes 2- and 3-methylbutanal, phenylacetaldehyde, and 3-(methyldithio)propanal were also much increased during the toasting process. In contrast, in line with the overall aroma profile, particularly the concentration of the oat-like smelling compound (E,E,Z)-2,4,6-nonatrienal was decreased during processing. The formation and precursors of the key aroma compounds are discussed.