Effects of Various Heat Treatments on Volatile Compounds in Oatmeal
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Abstract:
The impacts of various heat treatments on volatile compounds in oatmeal were examined using an electronic nose to analyze the flavor of oatmeal samples that were microwaved, baked, and steam cooked. Principle component analysis (PCA) was employed, and qualitative and quantitative analyses of the volatile compounds in oatmeal were conducted using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Samples exposed to different heat treatments had distinct characteristics based on the electronic nose and PCA. The contributions of the first and second principal components were 61.33% and 23.19%, respectively, which contained sufficient sensory information to differentiate samples. A total of 61 volatile compounds were identified in the oatmeal samples, and only six were common among the heat treatments, indicating a significant effect of heat treatment method on flavor components. The main volatile compounds in the untreated oatmeal samples were alkenes (37.78%), aldehydes (14.30%), and naphthalenes (14.16%). Numerous aldehydes were produced in the oatmeal samples treated by microwaves and steaming, accounting for 62.05% and 80.65% of their compounds, respectively. Numerous aldehydes (33.95%), pyrazines (38.82%), and pyrimidines (20.12%) were produced after baking, resulting in a strong flavor associated with baking.
