Analysis of Volatiles Formed during Oxidation of Extruded Oats

Moistened oat flour was extruded using various processing parameters into two products, which were then stored for 18 weeks at 32 °C and regularly analyzed by headspace gas chromatography. The formation of 27 volatile compounds was followed using gas chromatography/mass spectrometry. The major volat...

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Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 45; no. 11; pp. 4452 - 4455
Main Authors Sjövall, Olli, Lapveteläinen, Anja, Johansson, Anu, Kallio, Heikki
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 17.11.1997
Subjects
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
Oat
Temperature effect
Sensory analysis
Volatile organic compound
Fatty acids
Gas chromatography
Analysis method
Cereal product
Food preservation
Extrusion
Oxidation
Mass spectrometry
Extruded product
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Summary:Moistened oat flour was extruded using various processing parameters into two products, which were then stored for 18 weeks at 32 °C and regularly analyzed by headspace gas chromatography. The formation of 27 volatile compounds was followed using gas chromatography/mass spectrometry. The major volatiles were hexanal, decane, 2-pentylfuran, and nonanal. The relative amounts of major volatiles, especially hexanal, increased during storage, which was enhanced by higher extrusion temperature. Keywords: Oats; extrusion; oxidation; headspace gas chromatography; sensory evaluation
Bibliography:istex:2A6678D220A85D4F815685208A2F7B386004170C
ark:/67375/TPS-HCPW2ZQ7-T
Abstract published in Advance ACS Abstracts, October 15, 1997.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf970320a