Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Toasty oat aroma influenced by presence of health-linked polyphenols

01.09.2005


Penn State food scientists have shown that the amount of health-linked polyphenols present during roasting or baking influences the toasty aroma developed by oats and might be used to limit the generation of off-flavors in oat products.



Polyphenols are a large family of naturally occurring plant components that have been associated with a wide variety of health benefits. Flavonoids and some anti-oxidants belong to the polyphenol family and have been shown to have heart-healthy and anti-cancer effects, for example.

The polyphenols the Penn State team studied were hydroxycinnamic acids, which have been associated with reduced risk of chronic diseases or for optimal health.


Dr. Devin Peterson, assistant professor of food science and director of the study, says, "Our research has shown that polyphenols are key to aroma and flavor formation in oats during the Maillard reaction which is the browning process that occurs when foods are roasted or baked. Polyphenols have not been identified as major flavor producers before or associated with the Maillard reaction." Peterson presented his results today at the national meeting of the American Chemical Society in Washington, D. C. His paper is, "Effects of Phenolic Content on the Generation of Maillard-type Aroma Compounds in Toasted Oat Groats". His co-authors are Stacy L. Schwambach, master’s student, and Vandana A. Totlani, doctoral student.

In their experiments, Peterson and his research group took a batch of rolled oats and divided it into two samples. They boosted the level of polyphenols in one of the samples by an amount that can be found in nature and then roasted both samples. The sample that had the added polyphenols developed a lower level of Maillard-type aroma compounds as measured by gas chromatography and a panel of trained human sniffers.

The Penn State group’s analyses show that the polyphenols inhibit the Maillard reaction by tying up or quenching some of the sugars and other transient reaction products the process needs to proceed.

Peterson explains that the Maillard reaction not only produces desirable changes, such as a golden brown color and toasty aroma, but also can sometimes cause off-flavors or stale odors. The reaction not only proceeds during roasting or baking but also during storing. The new Penn State results suggest that controlling the levels of polyphenols, which are found naturally in all food plants, might prevent undesirable results of the Maillard reaction.

In addition, the Penn State scientist points out that the Maillard reaction also occurs in the human body as part of the aging process, in tanning, hardening of the arteries, and diabetes as well as other diseases.

"The polyphenols’ ability to quench sugars and inhibit the Maillard reaction may have positive implications for health besides improving the quality of food products," he says.

The study was supported by a grant from the U.S. Department of Agriculture Cooperative State Research, Education and Extension Service (CSREES).

Polyphenols are a large family of naturally occurring plant components that have been associated with a wide variety of health benefits. Flavonoids and some anti-oxidants belong to the polyphenol family and have been shown to have heart-healthy and anti-cancer effects, for example.

The polyphenols the Penn State team studied were hydroxycinnamic acids, which have been associated with reduced risk of chronic diseases or for optimal health.

Dr. Devin Peterson, assistant professor of food science and director of the study, says, "Our research has shown that polyphenols are key to aroma and flavor formation in oats during the Maillard reaction which is the browning process that occurs when foods are roasted or baked. Polyphenols have not been identified as major flavor producers before or associated with the Maillard reaction."

Peterson presented his results today at the national meeting of the American Chemical Society in Washington, D. C. His paper is, "Effects of Phenolic Content on the Generation of Maillard-type Aroma Compounds in Toasted Oat Groats". His co-authors are Stacy L. Schwambach, master’s student, and Vandana A. Totlani, doctoral student.

In their experiments, Peterson and his research group took a batch of rolled oats and divided it into two samples. They boosted the level of polyphenols in one of the samples by an amount that can be found in nature and then roasted both samples. The sample that had the added polyphenols developed a lower level of Maillard-type aroma compounds as measured by gas chromatography and a panel of trained human sniffers.

The Penn State group’s analyses show that the polyphenols inhibit the Maillard reaction by tying up or quenching some of the sugars and other transient reaction products the process needs to proceed.

Peterson explains that the Maillard reaction not only produces desirable changes, such as a golden brown color and toasty aroma, but also can sometimes cause off-flavors or stale odors. The reaction not only proceeds during roasting or baking but also during storing. The new Penn State results suggest that controlling the levels of polyphenols, which are found naturally in all food plants, might prevent undesirable results of the Maillard reaction.

In addition, the Penn State scientist points out that the Maillard reaction also occurs in the human body as part of the aging process, in tanning, hardening of the arteries, and diabetes as well as other diseases.

"The polyphenols’ ability to quench sugars and inhibit the Maillard reaction may have positive implications for health besides improving the quality of food products," he says.

Barbara Hale | EurekAlert!
Further information:
http://www.psu.edu

More articles from Health and Medicine:

nachricht A promising target for kidney fibrosis
21.04.2017 | Brigham and Women's Hospital

nachricht Stem cell transplants: activating signal paths may protect from graft-versus-host disease
20.04.2017 | Technische Universität München

All articles from Health and Medicine >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Making lightweight construction suitable for series production

More and more automobile companies are focusing on body parts made of carbon fiber reinforced plastics (CFRP). However, manufacturing and repair costs must be further reduced in order to make CFRP more economical in use. Together with the Volkswagen AG and five other partners in the project HolQueSt 3D, the Laser Zentrum Hannover e.V. (LZH) has developed laser processes for the automatic trimming, drilling and repair of three-dimensional components.

Automated manufacturing processes are the basis for ultimately establishing the series production of CFRP components. In the project HolQueSt 3D, the LZH has...

Im Focus: Wonder material? Novel nanotube structure strengthens thin films for flexible electronics

Reflecting the structure of composites found in nature and the ancient world, researchers at the University of Illinois at Urbana-Champaign have synthesized thin carbon nanotube (CNT) textiles that exhibit both high electrical conductivity and a level of toughness that is about fifty times higher than copper films, currently used in electronics.

"The structural robustness of thin metal films has significant importance for the reliable operation of smart skin and flexible electronics including...

Im Focus: Deep inside Galaxy M87

The nearby, giant radio galaxy M87 hosts a supermassive black hole (BH) and is well-known for its bright jet dominating the spectrum over ten orders of magnitude in frequency. Due to its proximity, jet prominence, and the large black hole mass, M87 is the best laboratory for investigating the formation, acceleration, and collimation of relativistic jets. A research team led by Silke Britzen from the Max Planck Institute for Radio Astronomy in Bonn, Germany, has found strong indication for turbulent processes connecting the accretion disk and the jet of that galaxy providing insights into the longstanding problem of the origin of astrophysical jets.

Supermassive black holes form some of the most enigmatic phenomena in astrophysics. Their enormous energy output is supposed to be generated by the...

Im Focus: A Quantum Low Pass for Photons

Physicists in Garching observe novel quantum effect that limits the number of emitted photons.

The probability to find a certain number of photons inside a laser pulse usually corresponds to a classical distribution of independent events, the so-called...

Im Focus: Microprocessors based on a layer of just three atoms

Microprocessors based on atomically thin materials hold the promise of the evolution of traditional processors as well as new applications in the field of flexible electronics. Now, a TU Wien research team led by Thomas Müller has made a breakthrough in this field as part of an ongoing research project.

Two-dimensional materials, or 2D materials for short, are extremely versatile, although – or often more precisely because – they are made up of just one or a...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

Expert meeting “Health Business Connect” will connect international medical technology companies

20.04.2017 | Event News

Wenn der Computer das Gehirn austrickst

18.04.2017 | Event News

7th International Conference on Crystalline Silicon Photovoltaics in Freiburg on April 3-5, 2017

03.04.2017 | Event News

 
Latest News

NASA's Fermi catches gamma-ray flashes from tropical storms

25.04.2017 | Physics and Astronomy

Researchers invent process to make sustainable rubber, plastics

25.04.2017 | Materials Sciences

Transfecting cells gently – the LZH presents a GNOME prototype at the Labvolution 2017

25.04.2017 | Life Sciences

VideoLinks
B2B-VideoLinks
More VideoLinks >>>