Journal of Food, Agriculture and Environment




Vol 10, Issue 3&4,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Studies of aroma active components in naked oat by GC-MS


Author(s):

Qing Ren 1, Yiling Tian 2, 3*

Recieved Date: 2012-07-12, Accepted Date: 2012-09-29

Abstract:

Aroma constituents of crude and roasted oat, which has a characteristic aroma, were extracted by means of solvent extraction, Soxhlet extraction and simultaneous distillation extraction method and analyzed by means of GC-MS. It was optimistic method that simultaneous distillation extraction. Total of 96 and 158 compounds were identified by GC-MS in the volatile fraction of raw  and heated oat, respectively. In the aromatic fraction of raw oat 33 alcohols, 29 esters, 15 aldehydes, 6 ketones, 12 acids and 1 amine compound were found. In heated oat 12 alcohols, 23 esters, 30 aldehydes, 21 ketones, 10 acids, 5 furan, 1 sulfur compound, 12 amine, 8 phenols, 5 furans, 20 pyrazines, 3 pyrimidines, 1 pyridine, 1 nitrile, 1 hydrazine, 2 ethers, 1 thiazole, 2 thiophenes, 4 benzpyrroles and 1 pyrrole were identified as constituents of the aroma profile of baked oat. A number of peaks found in roasted oat, and not in crude oat, was identified as amines and heterocyclic compounds, most of which were pyrazines. added full-bodied flavor to the products were produced after the material was roasted. 

Keywords:

Oat, roasted, aroma, GC-MS


Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 3&4
Category: Food and Health
Pages: 67-71


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