A1 Refereed original research article in a scientific journal
Volatile compounds and sensory profile of suspensions of fresh and stored oat flour from batches of pure Finnish cultivars
Authors: Puganen, Anna; Damerau, Annelie; Hakanen, Sari A.; Yang, Baoru; Laaksonen, Oskar; Linderborg, Kaisa M.
Publisher: Elsevier BV
Publication year: 2026
Journal: Food Chemistry
Article number: 148136
Volume: 507
ISSN: 0308-8146
eISSN: 1873-7072
DOI: https://doi.org/10.1016/j.foodchem.2026.148136
Publication's open availability at the time of reporting: Open Access
Publication channel's open availability : Partially Open Access publication channel
Web address : https://doi.org/10.1016/j.foodchem.2026.148136
Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/515554549
Self-archived copy's licence: CC BY
Self-archived copy's version: Publisher`s PDF
Oats are healthy and suitable for versatile food applications, yet seldomly studied as pure cultivars. Due to their high content of unsaturated lipids and required dehulling and kilning processes, lipid oxidation affects the sensory properties of oat products. In this study, twenty batches of oat flour, each from a pure cultivar grown in Finland during the same growing season, were stored for six months. Volatile compounds and sensory profiles were analyzed using an oat suspension model. The overall flavor was described as mild. The panelists could differentiate the batches based on oat, bitter, and green flavor, texture, and appearance, which correlated with volatile profiles, and contents of moisture, fiber, beta-glucan, and avenanthramides. A gas chromatographyolfactometry test of four selected flour batches revealed odor-active volatiles. Panelists could discriminate between zero- and six-month samples based on increases in odor and flavor intensity, and bitter flavor at six months linked to oxidation processes.
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Funding information in the publication:
This work was funded by Business Finland grant number 6933/31/2018 as part of the project “Novel indicators and technologies for oat quality and applicability” (OatHow). Anna Puganen also received personal working grants from the Jenny and Antti Wihuri Foundation and the Raisio Research Foundation.
