ANALYSIS OF VOLATILES FORMED DURING OXIDATION OF EXTRUDED OATS

Authors
SJOVALL O LAPVETELAINEN A JOHANSSON A KALLIO H
Citation
O. Sjovall et al., ANALYSIS OF VOLATILES FORMED DURING OXIDATION OF EXTRUDED OATS, Journal of agricultural and food chemistry, 45(11), 1997, pp. 4452-4455
Citations number
27
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Journal of agricultural and food chemistry → ACNP
ISSN journal
00218561
Volume
45
Issue
11
Year of publication
1997
Pages
4452 - 4455
Database
ISI
SICI code
0021-8561(1997)45:11<4452:AOVFDO>2.0.ZU;2-P
Abstract
Moistened oat flour was extruded using various processing parameters i nto two products, which were then stored for 18 weeks at 32 degrees C and regularly analyzed by headspace gas chromatography. The formation of 27 volatile compounds was followed using gas chromatography/mass sp ectrometry. The major volatiles were hexanal, decane, 2-pentylfuran, a nd nonanal. The relative amounts of major volatiles, especially hexana l, increased during storage, which was enhanced by higher extrusion te mperature.