Volatile compounds in Chinese naked and covered oat groats and flakes

Abstract

This article studied the volatile composition and content in 12 oat groats and flakes. Half of them were naked ones, and the other half were covered ones. Volatile compounds were compared between (i) naked and covered oat groats, (ii) naked and covered oat flakes, and (iii) oat groats and flakes to find out the changes in both composition and content with application of HS/SPME‐GC/MS and multivariate analysis including principal component analysis and cluster analysis. Most oat flakes have higher sensory ranks compared to their oat groats, corresponding with the fact that processing improves the sensory properties of oat groats. The cluster analysis based on volatile contents showed no significant difference between covered oat samples and naked oat samples. Practical applications Oat flakes vary in flavor due to variety and distinct processing in each factory. However, few researches on volatile compounds in oats have been conducted. This article investigated the volatile compounds in Chinese naked and covered oat groats and flakes to find out if there were correlations between volatile composition and the oat varieties, geographic provenance, or processing of the samples. The research adds to the study of volatile compounds in Chinese oats.

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