Influence of stir-frying on the lipid stability and flavor substances in oat flour during storage using HS-SPME-GC-MS and electronic nose
文献类型： 外文期刊
作者： Zhang, Yuanyuan 1 ; Zhang, Meili 1 ; Bai, Xue 1 ; Zhang, Yakun 1 ; Zhang, Jing 1 ; Huo, Rui 1 ;
作者机构： 1.Inner Mongolia Agr Univ, Coll Food Sci & Engn, Hohhot, Peoples R China
2.Inner Mongolia Acad Agr & Anim Husb Sci, Agr & Livestock Prod Proc Res Inst, Hohhot, Peoples R China
3.Inner Mongolia Agr Univ, Coll Food Sci & Engn, Hohhot 010018, Peoples R China
关键词： Stir-frying; oat flour; lipid stability; flavor substances; storage
期刊名称：FOOD QUALITY AND SAFETY （ 影响因子：5.6； 五年影响因子：6.2 ）
ISSN： 2399-1399
年卷期： 2023 年 7 卷
页码：
收录情况： SCI
摘要： Objectives We used stir-fried oat flour as experimental material and raw oat flour as a control to explore the influence of stir-frying on the storage quality of oat flour. Materials and Methods The HS-SPME-GC-MS method combined with electronic nose technology was used to understand the lipid stability and analyze the changes in the flavor of the substances during the entire storage period. Results It was observed that during the storage period, stir-fried oat flour contained less water than raw oat flavor. The former was characterized by a lower fatty acid value, lower acid value, and lower linoleic acid content, but higher oleic acid content and palmitic acid content compared to the latter. With the passage of storage time, the palmitic acid content significantly increased, and the linoleic acid content significantly decreased in raw and stir-fried oats flour (P<0.05). The sulfur and methyl contents in the stir-fried oat flour were higher than those in the raw flour, while nitrogen oxide content in the former was lower than that in the latter. Stir-fried oat flour possessed a total of 78 identified flavor substances. The process of stir-frying boosts the oxidation decomposition of unsaturated fatty acids aldehydes and heterocyclic compounds produced by the Maillard reaction, so the flavor substances of stir-fried oat flour are richer. Conclusions Stir-fried oat flour, containing diverse types of flavor substances, experienced more obvious flavor changes throughout the storage period than raw oat flour.
- 相关文献
作者其他论文 更多>>
-
Interannual Evolution Characteristics of the Carbon and Nitrogen Footprints of Maize Production in Inner Mongolia
作者：Liang, Hongwei;Cheng, Zhipeng;Wang, Fugui;Wang, Zhen;Bai, Lanfang;Wang, Yongqiang;Wang, Zhigang;Liang, Hongwei;Zhao, Ruixia;Shi, Haibo;Li, Yuan;Zhang, Jing;Jin, Xiaoling
关键词：maize; carbon footprint; nitrogen footprint; life cycle assessment
-
Epigenetic mechanism of Gtl2-miRNAs causes the primitive sheep characteristics found in purebred Merino sheep
作者：Wang, Jiankui;Hua, Guoying;Chen, Jianfei;Cui, Kai;Yang, Zu;Han, Deping;Yang, Xue;Dong, Xianggui;Ma, Yuhao;Cai, Ganxian;Zhang, Yuanyuan;Li, Jinnan;Tai, Yurong;Wu, Keliang;Zhao, Yaofeng;Deng, Xuemei;Wang, Jiankui;Hua, Guoying;Chen, Jianfei;Cui, Kai;Yang, Zu;Han, Deping;Yang, Xue;Dong, Xianggui;Ma, Yuhao;Cai, Ganxian;Zhang, Yuanyuan;Li, Jinnan;Tai, Yurong;Wu, Keliang;Zhao, Yaofeng;Deng, Xuemei;Wang, Jiankui;Hua, Guoying;Chen, Jianfei;Cui, Kai;Yang, Zu;Han, Deping;Yang, Xue;Dong, Xianggui;Ma, Yuhao;Cai, Ganxian;Zhang, Yuanyuan;Li, Jinnan;Tai, Yurong;Wu, Keliang;Zhao, Yaofeng;Deng, Xuemei;Cui, Kai;Da, Lai;Rong, Weiheng;Li, Rui;Li, Xinhai;Ma, Lina;Ma, Qing;Liu, Jianbin;Darwish, Hesham Y. A.;Liu, Wansheng
关键词：Imprinted gene; Gtl2; PI3K; AKT; mTOR-ROS signaling; REDOX imbalance; Ancestral-like wool; Primary hair follicle
-
Systemic Colonization of Potato Plants by Verticillium dahliae Leads to Infection of Tubers and Sprouting Buds
作者：Zhang, Yuanyuan;Kang, Liru;Jia, Ruifang;Zhang, Zhiwei;Zhang, Jian;Zhao, Jun;Zhang, Yuanyuan;Kang, Liru;Gao, Jing;Puri, Krishna D.
关键词：disease development and spread; epidemiology; field crops; fungi; green fluorescent protein GFP; infection processes; pathogen detection; potato Verticillium wilt
-
Anti-inflammatory effects of the prostaglandin D-2/prostaglandin DP1 receptor and lipocalin-type prostaglandin D-2 synthase/prostaglandin D-2 pathways in bacteria-induced bovine endometrial tissue
作者：Wu, Jindi;Borjigin, Gerelt;Wu, Jindi;Mao, Wei;Liu, Bo;Yang, Xiaolin;Zhang, Jing;Li, Tingting;Cao, Jinshan;Wu, Jindi;Mao, Wei;Liu, Bo;Yang, Xiaolin;Zhang, Jing;Li, Tingting;Cao, Jinshan;Bai, Fan
关键词：DP1 receptor; Escherichia coli; Staphylococcus aureus; anti-inflammatory effects; bovine endometrial tissue; L-PGDS; PGD(2) pathway
-
Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages
作者：Wang, Debao;Hu, Guanhua;Wang, Huiting;Zhao, Lihua;Jin, Ye;Wang, Debao;Wang, Limei;Zhang, Yuanyuan;Zou, Yufu;Liu, Fang
关键词：dry fermented sausage; starter cultures; mutton; proteolysis; biogenic amines
-
Seed germination responses to seasonal temperature and drought stress are species-specific but not related to seed size in a desert steppe: Implications for effect of climate change on community structure
作者：Yi, Fengyan;Wang, Zhaoren;Ye, Ruhan;Sun, Hailian;Zhang, Yuanyuan;Ye, Xuehua;Liu, Guofang;Yang, Xuejun;Huang, Zhenying;Yi, Fengyan;Ye, Ruhan;Sun, Hailian;Zhang, Yuanyuan;Wang, Zhaoren;Baskin, Carol C.;Baskin, Jerry M.;Baskin, Carol C.
关键词：climate change; community structure; desert steppe; drought stress; seasonal temperature; seed germination; seed size
-
Skin transcriptome reveals the dynamic changes in the Wnt pathway during integument morphogenesis of chick embryos
作者：Gong, Husile;Wang, Hong;Wang, YueXing;Bai, Xue;Liu, Bin;Zhang, WenGuang;Gong, Husile;Wu, JiangHong;He, JinFeng;Qi, WangMei;Wu, JiangHong
关键词：
