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

摘要

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.