Exploring oat lipid profile and changes in volatile profile of oats upon cooking into porridge using a foodomics approach

Abstract

This study aimed to comprehensively characterize the lipid profile and volatile compounds in oat-based products and investigate how their volatile compositions change upon cooking into porridge. Twelve commercially available oat products with distinct fatty acid compositions were selected. Using a foodomics approach involving gas chromatography-mass spectrometry (GC-MS) fingerprinting and chemometrics, the study classified volatile profiles within oat samples and identified discriminant compounds responsible for differences. The results highlighted variations in volatile components spanning chemical groups (alkanals, alcohols, Strecker aldehydes, esters, and terpenes), reflecting differences in volatile attributes across brands. Similar profiles among products from the same manufacturer indicated links between variety, processing methodologies, and volatile profiles. Comparing dry and porridge samples, except for notable shifts in some cases, consistent volatile profiles and discerning compounds after cooking suggested key elements persist, implying potential parallels in volatile profiles pre- and post-preparation. This study underscores the potential of the foodomics approach for understanding volatile profiles in oat-based products, aiding flavor enhancement and optimizing product quality.