Shelf-life studies of flavour characteristics in model UHT liquid systems enriched with wholegrain oat

ALQAHTANI, N, Ashton, J, Katopo, L, Gorczyca, E and Kasapis, S 2018, 'Shelf-life studies of flavour characteristics in model UHT liquid systems enriched with wholegrain oat', Heliyon, vol. 4, no. 3, pp. 1-17.


Document type: Journal Article
Collection: Journal Articles

Title Shelf-life studies of flavour characteristics in model UHT liquid systems enriched with wholegrain oat
Author(s) ALQAHTANI, N
Ashton, J
Katopo, L
Gorczyca, E
Kasapis, S
Year 2018
Journal name Heliyon
Volume number 4
Issue number 3
Start page 1
End page 17
Total pages 17
Publisher Elsevier
Abstract Development of malodourous compounds, hexanal and p-vinyl guaiacol (PVG), in UHT model liquid systems fortified with wholegrain oat were evaluated. Single and mixed systems using oat powder (3, 5, and 7% w/w), skim milk powder (SMP, 2.8% w/w) and sucrose (6.7% w/w) were subjected to UHT treatment and 29 days ambient storage. Both chromatographic analyses and panellists' perceived aroma intensity show a positive relationship between the content of hexanal and PVG, storage time and oat concentrations trialled. Ratio of the odour activity values (OAV) plotted against time shows that although PVG aroma initially is dominant, hexanal aroma, with a ratio of about 0.5, has twice the intensity of the PVG aroma for the remaining 29 days. Oat samples (with skim milk) were unacceptable when hexanal concentration was 35 times its threshold whilst the PVG level was still below its threshold in the same samples.
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
Keyword(s) Food science
DOI - identifier 10.1016/j.heliyon.2018.e00566
Copyright notice © 2018 Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
ISSN 2405-8440
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