Abstract
Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds’ occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties.
Highlights
One of the main trends in the food industry nowadays is the development of functional foods
Based on of the HS-SPME-GC/MS analysis, volatile compounds were identified in the control sample and in the samples fortified with sage, mint, rosemary, oregano, and thyme (Table 1)
Aroma description and linear retention indices were assigned to each volatile compound, for polar column DB-WAX, literature, and databases [9,10,11,12]
Summary
One of the main trends in the food industry nowadays is the development of functional foods. It should be emphasized that oat and its products are a good source of B vitamins, fat-soluble vitamins (A, D, E, K), as well as compounds with high antioxidant properties (e.g., specific for oat polyphenols as aventramides) [3]. Another example of a valuable ancient crop is buckwheat. Each herb contains a unique, complex mixture of bioactive compounds [5] They include secondary metabolites such as phenolic compounds, tannins, quinones, lignans, terpenoids, and flavonoids [6].
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