Abstract
DURING the toasting process of oat flakes a number of components influencing their organoleptic properties are developed. Some of them escape with the steam; others are non-volatile. Among the non-volatile components the carbonyl compounds predominate1. It is, however, interesting that during the toasting process amines, a number of sulphur compounds and other so far unidentified compounds are also formed. For isolation, the volatile compounds obtained in processing were transferred to corresponding chlorides. On purifying the samples to be examined, the amines were separated by means of paper chromatography and identified by their standards, RF values and by means of the necessary agents.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
