The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies
Abstract
:1. Introduction
2. Results
2.1. Volatile Compounds in Control Cookies and Cookies with Lamiacae Herbs Addition
2.2. Sensory Profile of Control Cookies and Cookies with Lamiacae Herbs Addition
2.3. Antioxidant Activity and Reducing Potential of Cookies
3. Discussion
3.1. Volatiles Identified in Analysed Cookies with Herbs Addition
3.2. Sensory Profile of Cookies after Herbs Addition
3.3. Changes in Antioxidant Activity and Reducing Power after Herbs Addition
4. Materials and Methods
4.1. Preparation of Experimental Oat-Buckwheat Cookies: Control and with Lamiacae Herbs
4.2. Volatile Compounds Determination in Oat-Buckwheat Cookies by HS-SPME-GC/MS
4.3. Sensory Analysis of Oat-Buckwheat Cookies Enriched with Herbs
4.4. Determination of Antioxidant Activity (DPPH, PCL) and Reducing Power (FRAP) of Cookies
4.5. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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No. | Compound | Chemical Family | Aroma Description | LRIs exp. | LRIs lit. | C- control | 1 | 2 | 3 | 4 | 5 |
---|---|---|---|---|---|---|---|---|---|---|---|
[%] of Total Peak Area | |||||||||||
1 | 1-hexanol | Alcohols | fresh, fruity | 888 | 863 | 3.65 ± 0.03 a | 1.84 ± 0.03 b | - | 1.32 ± 0.02 b | - | - |
2 | hexanal | Aldehydes | green, grassy | 1078 | 1098 | 38.26 ± 1.35 a | 18.58 ± 0.90 b | 2.93 ± 0.01 f | 3.94 ± 0.07 e | 12.64 ± 0.10 c | 8.20 ± 0.10 d |
3 | 2-heptanon | Ketones | banana-like | 1174 | 1187 | 6.71 ± 0.5 b | - | 2.93 ± 0.05 d | 3.94 ± 0.05 c | - | 8.07 ± 0.05 a |
4 | limonene | Monoterpenes | citrus | 1180 | 1188 | - | - | 2.78 ± 0.02 a | 1.93 ± 0.01 b | - | - |
5 | eucalyptol | Monoterpenes | herbal | 1205 | 1214 | - | - | 4.27 ± 0.01 b | 28.21 ± 0.14 a | 2.63 ± 0.02 c | - |
6 | 2-methylpyrazine | Pyrazines | nutty | 1236 | 1251 | 6.93 ± 0.02 d | 8.18 ± 0.70 b | 10.76 ± 0.09 a | 8.48 ± 0.04 b | 7.51 ± 0.05 c | - |
7 | cymene | Monoterpenes | terpenic | 1277 | 1281 | - | - | - | - | - | 22.33 ± 0.08 |
8 | 4-methylthiazole | Thiazoles | nutty | 1280 | 1279 | 3.97 ± 0.02 b | 2.38 ± 0.05 c | 3.43 ± 0.03 b | 2.85 ± 0.02 c | 1.97 ± 0.02 d | 4.79 ± 0.01 a |
9 | 2-heptanal | Aldehydes | pungent, green | 1319 | 1323 | - | - | 21.13 ± 0.22 | - | - | - |
10 | 2,5-dimethylpyrazine | Pyrazines | cocoa, roasted | 1323 | 1320 | 7.09 ± 0.08 b | 9.59 ± 0.12 a | - | 7.43 ± 0.05 b | 9.05 ± 0.09 a | - |
11 | 6-methyl-5-hepten-2-on | Ketones | citrus-like, fruity | 1375 | 1365 | 4.36 ± 0.01 c | - | 5.92 ± 0.08 b | 4.07 ± 0.01 c | - | 11.31 ± 0.15 a |
12 | thujone | Monoterpenes | thujonic, herbal | 1435 | 1438 | - | 1.70 ± 0.01 | - | - | - | - |
13 | nonanal | Aldehydes | aldehydic | 1440 | 1437 | 1.62 ± 0.01 b | - | 2.36 ± 0.02 a | - | - | - |
14 | furfural alcohol | Furans | almond, sweet | 1457 | 1458 | - | - | - | - | 2.52 ± 0.06 | - |
15 | acetic acid | Acids | sour, pungent | 1478 | 1477 | - | 3.88 ± 0.02 b | - | - | 6.26 ± 0.57 a | - |
16 | furfural | Furans | sweet, fruity | 1491 | 1485 | 1.80 ± 0.01 d | 2.32 ± 0.01 c | - | 2.28 ± 0.02 c | 7.66 ± 0.08 a | 3.07 ± 0.01 b |
17 | 2-ethylhexanol | Alcohols | fruity | 1500 | 1504 | 3.74 ± 0.04 b | 3.36 ± 0.08 b | 7.86 ± 0.02 a | 0.99 ± 0.01 c | - | - |
18 | benzaldehyde | Aldehydes | burnt sugar | 1542 | 1525 | 8.57 ± 0.12 a | 6.21 ± 0.02 b | - | 4.36 ± 0.02 c | 4.04 ± 0.01 c | 9.61 ± 0.08 c |
19 | linalool | Alcohols | floral, lemon-like | 1550 | 1554 | - | - | - | 1.59 ± 0.01 | 2.17 ± 0.02 a | - |
20 | octan-1ol | Alcohols | herbal | 1563 | 1565 | - | - | 1.88 ± 0.01 | - | - | - |
21 | β-caryophyllene | Sesquiterpenoids | woody | 1627 | 1618 | - | - | 4.74 ± 0.05 | - | - | - |
22 | γ-butyrolactone | Lactones | sweet, caramel | 1639 | 1640 | 6.36 ± 0.13 c | 26.79 ± 0.15 a | 10.59 ± 0.08 b | 2.67 ± 0.03 d | 2.68 ± 0.02 d | 5.75 ± 0.01 c |
23 | menthol | Monoterpenes | fresh, herbal | 1622 | 1626 | - | 1.45 ± 0.01 b | - | 1.83 ± 0.01 a | - | 1.09 ± 0.02 c |
24 | salicylaldehyde | Aldehydes | pungent, spicy | 1668 | 1658 | - | 5.39 ± 0.05 c | 7.44 ± 0.02 a | 5.82 ± 0.05 c | 6.05 ± 0.02 b | - |
25 | terpineol | Monoterpenes | minty, anise | 1718 | 1719 | - | - | - | 4.22 ± 0.03 | - | - |
26 | borneol | Monoterpenes | camphor, musty | 1726 | 1721 | - | - | - | 4.85 ± 0.01 a | - | 3.28 ± 0.05 b |
27 | caproic acid | Carboxylic acid | pungent, rancid | 1866 | 1863 | 5.16 ± 0.02 b | 4.53 ± 0.04 c | 7.20 ± 0.05 a | 3.55 ± 0.02 c | 3.21 ± 0.08 d | 5.07 ± 0.08 b |
28 | thymol | Monoterpenes | herbal | 2155 | 2157 | - | 3.82 ± 0.03 a | - | 1.02 ± 0.01 b | - | - |
29 | carvacrol | Monoterpenes | caraway | 2180 | 2183 | 1.78 ± 0.01 d | - | 3.77 ± 0.02 c | 4.65 ± 0.05 c | 31.61 ± 0.02 a | 17.43 ± 0.15 b |
DPPH (mmol Trolox/g) | FRAP (mmol Trolox/g) | PCL ACW (µmol Trolox/mL) | PCL ACL (µmol Trolox/mL) | |
---|---|---|---|---|
C-control | 0.09 ± 0.00 d | 1.33 ± 0.11 c | 3.34 ± 0.32 c | 10.55 ± 0.07 d |
Cookies with: | ||||
sage | 3.48 ± 0.20 b | 2.07 ± 0.04 b | 7.16 ± 0.66 b | 42.92 ± 2.70 a |
mint | 4.23 ± 0.04 a | 2.47± 0.12 a | 9.32 ± 0.70 a | 15.99 ± 0.31 c |
rosemary | 3.83 ± 0.34 ab | 2.67 ± 0.10 a | 6.36 ± 0.49 b | 18.71 ± 0.71 c |
oregano | 1.90 ± 0.26 c | 2.18 ± 0.13 b | 6.47 ± 0.58 b | 23.95 ± 0.59 b |
thyme | 0.16 ± 0.00 d | 2.16 ± 0.08 b | 5.79 ± 0.19 b | 7.08 ± 0.27 e |
Attributes | Definition | Scale Edges | |
---|---|---|---|
Color | brown color | color intensity (color pattern RAL 050 50 30-scale value 5) | light–dark |
Aroma | herbal | aroma note characteristic for herbs like: sage, mint, rosemary, oregano and thyme | non-intensive–very intensive |
cookie | aroma typical for commercial muesli cookies | non-intensive–very intensive | |
sweet | aroma note typical for sweet additives (e.g., vanilla sugar dissolved in water) | non-intensive–very intensive | |
oil | characteristic aroma of commercially- available oil e.g., sunflower oil | non-intensive–very intensive | |
Taste | sweet | taste characteristic for saccharose solution | non-intensive–very intensive |
cookie | taste typical for commercial muesli cookies | non-intensive–very intensive | |
herbal | taste associated with added herbs e.g., sage, mint, rosemary, oregano, and thyme | non-intensive–very intensive | |
aftertaste: bitter | impression of bitterness that persists after swallowing the sample | non-intensive–very intensive | |
Texture (in mouth) | hardness | the force required to bite a sample placed between the front teeth | low–high |
crispness | the force required to crush the specimen within five bites with the molars | low–high | |
chewiness | chewing the sample multiple times in order to prepare it for ingestion | low–high | |
adhesiveness | degree of adhesion felt after 10 chews | low–high | |
overall acceptance | overall quality contain all attributes and their harmonization | low–high |
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Starowicz, M.; Lelujka, E.; Ciska, E.; Lamparski, G.; Sawicki, T.; Wronkowska, M. The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies. Molecules 2020, 25, 5626. https://doi.org/10.3390/molecules25235626
Starowicz M, Lelujka E, Ciska E, Lamparski G, Sawicki T, Wronkowska M. The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies. Molecules. 2020; 25(23):5626. https://doi.org/10.3390/molecules25235626
Chicago/Turabian StyleStarowicz, Małgorzata, Ewa Lelujka, Ewa Ciska, Grzegorz Lamparski, Tomasz Sawicki, and Małgorzata Wronkowska. 2020. "The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies" Molecules 25, no. 23: 5626. https://doi.org/10.3390/molecules25235626