Toasty Oat Aroma Influenced By Presence of Health Linked Polyphenols

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Food and Aroma

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.

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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 Aug. 31 at the national meeting of the American Chemical Society in Washington, D. C.

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