Analysis of Volatiles Formed during Oxidation of Extruded Oats

Abstract

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