VARIATION IN OAT GROATS DUE TO VARIETY, STORAGE AND HEAT-TREATMENT .2. SENSORY QUALITY

A sensory profiling analysis of heat-processed oats (Avena sativa L.) was performed. The oat grains were of three varieties (Kapp, Mustang a nd Svea), stored at different relative humidities (30, 55 or 80%) For 3.5 or 15.5 months and heat-treated either with or without prior dehul ling. The main differences in sensory attributes were related to the v arious thermal processes. Processed dehulled samples, particularly of the Mustang variety, had the highest intensities of oat odour, oat fla vour, fresh odour and fresh flavour. Samples processed with hulls, in particular the varieties Kapp and Svea had the highest intensities of odour and flavour, rancid odour and flavour and bitterness. The sensor y profile of processed oats were described partly by variations in phe nolic compounds of low molecular weight, fat acidity and moisture cont ent after processing. Twenty-nine per cent of the variation in odour a nd flavour attributes was explained by the 11 phenolic compounds analy sed. Water content and the phenolic compounds p-coumaric acid, vanilli n, p-hydroxybenzaldehyde and coniferyl alcohol were significantly corr elated (P<0.05) to high levels of rancidity, flavour intensity and bit terness and low levels of freshness, oat odour and flavour. The avenan thramides were related mainly to low levels of flavour intensity and r ancid odour and flavour. Caffeic acid and fat acidity were related to low intensities of sweetness and aftertaste. (C) 1996 Academic Press L imited