Changes in the volatile profile of oats induced by processing

Samples of an Australian oat cultivar, Echidna, were pilot-scale processed. At each stage of the processing (raw oats, greats, kiln dried dehulled oat s (KDHO), and rolled (flaked)) samples were removed for later sensory and G C-MS analysis of the, flavor components. Mean taste panel scores from a tra ined taste panel were calculated according to attributes (cereal, burnt, to asted, floury, and yeasty). Attributes were generally similar for both KDHO and flaked oats except in the yeasty attributes. Panelists were able to di fferentiate between greats, KDHO, and flaked oats(raw oats were not include d). The largest effects of heat processing were found for the attributes to asted and yeasty aroma; toasted, cereal, and yeasty flavor; and toasted and yeasty aftertaste. A multi-organoleptic sensor analyzer was able to differ entiate all samples when the output was subjected to discriminant function analysis. A reintroduced sample was recognized with a confidence level bett er than 96%. Solid-phase microextraction (SPME) of headspace followed by GC -MS was used to identify volatiles after either dry or slurry heating. Seve ral SPME fiber types were evaluated as to their ability to sorb oat volatil es. A 100-mum poly(dimethylsiloxane) SPME fiber was found to provide the be st adsorption profile as measured by number of compounds sorbed and peak ar ea response. A range of alcohols, aldehydes, alkyl benzenes, dienes, and ke tones was identified in the processed samples.