Changes in the volatile profile of oats induced by processing.

@article{Sides2001ChangesIT,
  title={Changes in the volatile profile of oats induced by processing.},
  author={A Sides and Kevin Robards and Stuart Helliwell and Minshi An},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 5},
  pages={2125-30}
}
Samples of an Australian oat cultivar, Echidna, were pilot-scale processed. At each stage of the processing (raw oats, groats, kiln dried dehulled oats (KDHO), and rolled (flaked)) samples were removed for later sensory and GC-MS analysis of the flavor components. Mean taste panel scores from a trained taste panel were calculated according to attributes… CONTINUE READING