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Volatile Profiles from Traditional Chinese Oat Meal Varied Significantly from Oat Porridge and Differed with Cultivars and Locations

文献类型： 外文期刊

作者： Liu, Longlong 1 ; Kong, Weina 5 ; He, Lu 6 ; Wang, Yi 1 ; Zhang, Yiru 1 ; Ma, Mingchuan 2 ; Zhang, Lijun 2 ; Zhou, Jianpi 1 ;

作者机构： 1.Shanxi Agr Univ, Coll Agron, Taigu 030801, Peoples R China

2.Shanxi Acad Agr Sci, Inst Crop Germplasm Resources Res, Taiyuan 030031, Shanxi, Peoples R China

3.Minist Agr, Key Lab Crop Gene Resources & Germplasm Enhanceme, Taiyuan 030031, Shanxi, Peoples R China

4.Shanxi Key Lab Genet Resources & Genet Improvemen, Taiyuan 030031, Shanxi, Peoples R China

5.Shanxi Acad Agr Sci, Inst Plant Protect, Taiyuan 030031, Shanxi, Peoples R China

6.Shanxi Acad Agr Sci, Maize Res Inst, Xinzhou 034000, Peoples R China

关键词： cultivars; oat-based foods; planting regions; volatile compounds

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.167； 五年影响因子：3.376 ）

ISSN： 0022-1147

年卷期： 2019 年 84 卷 9 期

页码：

收录情况： SCI

摘要： Volatile profiles of oat-based foods are mainly analyzed on the oat flakes and porridge as snack or breakfast, whereas the volatile characteristics of the traditional Chinese oat meal (TCOM), a popular main food in some regions of northern China, with special strong aroma, are not known. Here, we compared the volatile profiles from headspace solid phase microextraction gas chromatography-mass spectrometry analysis of oat porridge (OP) and TCOM, which were of different processing and cooking methods, from those of different cultivars, and analyzed the effect of cultivation locations on oat volatile features. Apart from the 35 volatiles shared by OP and TCOM, there were 23 and 24 volatiles specific to OP and TCOM, respectively, with the later showing more toasting and frying-related volatiles due to the dry frying process of the grains before milling. Principle component analysis of the volatiles of OP and TCOM from 16 cultivars showed that they were clustered into two groups, and four cultivars were clustered together, independent of processing and cooking methods. The oat volatile profiles of cultivars grown in three regions of north China were dependent on the cultivation locations rather than cultivars, regardless of OP or TCOM, with those from Datong of Shanxi Province and Zhangjiakou of Hebei Province clustered together. The location effect could be due to significant less precipitation in the two regions above than the other region Ulanqab of Inner Mongolia. Practical Application The volatile compounds in oat are closely related to cultivation regions, which could be applied as a key factor by oat producers for marketing. The four cultivars showed similar and stable volatile profiles, which could be used as reference cultivars for breeding of high-quality oat with better flavor.

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