Volatile compounds in Chinese naked and covered oat groats and flakes

摘要

This article studied the volatile composition and content in 12 oat groats and flakes.rnHalf of them were naked ones, and the other half were covered ones. Volatile compoundsrnwere compared between (ⅰ) naked and covered oat groats, (ⅱ) naked and coveredrnoat flakes, and (ⅲ) oat groats and flakes to find out the changes in bothrncomposition and content with application of HS/SPME-GC/MS and multivariaternanalysis including principal component analysis and cluster analysis. Most oat flakesrnhave higher sensory ranks compared to their oat groats, corresponding with the factrnthat processing improves the sensory properties of oat groats. The cluster analysisrnbased on volatile contents showed no significant difference between covered oatrnsamples and naked oat samples.