Simultaneous Distillation and Extraction and GC-MS Analysis of Aroma Components from Fried Oat

Abstract

Abstract: Aroma components were extracted from fried oat by simultaneous distillation and extraction (SDE), and analyzed by gas chromatography-mass spectroscopy (GC-MS). A total of 86 components were separated. Of them, 58 were identified, accounting for 85.23% of total peak area. The major components were Z,Z-9,12-octadecadienoic acid (20.01%), E,E-2,4-decadienal (7.15%), hexadecanamide (5.30%), eicosane (4.38%), hexadecane (4.17%), ethyl acetate (3.52%), 2,6-dimethyl-pyrazine (3.03%), 3-ethyl-2,5-dimethyl-pyrazine (2.96%), hexanal (2.65%), 2-ethyl-5-methyl-pyrazine (2.64%) and 1-pentanol (2.11%).

Key words: fried oat, aroma, SDE, GC-MS

CLC Number:

TS201.2

References

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