The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

Molecules

Małgorzata Starowicz¹  Małgorzata Wronkowska¹  Ewa Ciska¹  Tomasz Sawicki²  Ewa Lelujka³  Grzegorz Lamparski⁴ 

[1]Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland

[2]Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury, 10-718 Olsztyn, Poland

[3]Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland

[4]Sensory Laboratory, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland

关键词: bakery products;    functional properties;    HS-SPME-GC/MS;    Lamiaceae herbs;    sensory analysis;    volatiles;   

DOI  :  10.3390/molecules25235626

来源: DOAJ

【 摘 要 】

Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds’ occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties.

【 授权许可】

Unknown