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Abstract
Moistened oat flour was extruded using various processing parameters into two products, which were then stored for 18 weeks at 32 °C and regularly analyzed by headspace gas chromatography. The formation of 27 volatile compounds was followed using gas chromatography/mass spectrometry. The major volatiles were hexanal, decane, 2-pentylfuran, and nonanal. The relative amounts of major volatiles, especially hexanal, increased during storage, which was enhanced by higher extrusion temperature. Keywords: Oats; extrusion; oxidation; headspace gas chromatography; sensory evaluation
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