Effects of Different Extrusion Temperatures on the Flavor Components of Oatmeal
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Abstract:
The effects of different extrusion temperatures (148℃, 161℃, 168℃ and 172℃) on the composition and content of volatile flavor components in oatmeal were investigated by solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS).The results showed that 89 kinds of volatile flavor compounds were identified in the oatmeal obtained by different extrusion temperature treatment of the original oat flour. Eicosane,1-octen-3-ol, hexanal, diisobutyl phthalate and 2-pentylfuran were the common flavor components. The relative odor activity value (ROAV) results showed that 1-octen-3-ol, hexanal, furfural, and 2-pentylfuran were the key flavor compounds for the unique flavor of extruded oatmeal; The principal component analysis (PCA) results also showed differences in the volatile components among the five oatmeal flavors. This study provided a basis for the subsequent study of the main flavor components and their formation mechanism of the oatmeal, thereby producing better quality oatmeal.
