Effects of long-term storage on sensory and nutritional quality of rolled oats

Sixteen samples of regular and quick-cooking rolled oats stored up to 28 y in a reduced oxygen atmosphere in nr 10 cans at ambient temperatures were analyzed for sensory and nutritional quality. A consumer panel evaluated aroma, texture, flavor, aftertaste, and overall acceptability using a 9-point hedonic scale. Hedonic scores varied from 4.8 to 6.7. Although there was a loss of sensory quality in samplesover time, all samples were considered acceptable by at least 3/4 of panelists for use in an emergency. Vitamin B-1 amounts ranged from 2.7 to 6.6 mu g/g and were highest in some older samples. Vitamin E amounts ranged feom 1.3 to 37.8 mu g/g and were negatively correlated with headspace hexanal levels. Rolled oats can be included in long-term food storage regimens because of their sensory and nutritional stability when properly packaged and stored.