Effect of ultra-high pressure treatment on quality of oat sauce

The effect of Ultra High Pressure (UHP, 300MPa, 15min) and thermal treatments (80℃, 10min) on quality of oat sauce were investigated.The determination of physicochemical indexes, tincture, type and content of amino acids and aroma component of oat sauce was carried out.The results showed that the after UHP processing oat sauce, loss ratio of its total acid, amino nitrogen, revertose was lower and the sample could maximum limit to keep sauce original colour and luster.The kinds of aroma substances in the treated oat sauce were less compared with original sauce, and the total contents of them were 66.20% of the original sauce, illustrated that heat treatment and ultra high pressure treatment had a great influence on aroma substance in oat sauce, but there was no big difference between the two ways.The main aroma substance of oat sauce were tethyl oleate, ethyl palmitate and ethyl linoleate.The experiment illustrate that using ultra-high pressure treatment has a relatively small effect on the quality of oat sauce.