Volatile Amines as Components of Toasted Oat Flakes

@article{Hrdlicka1964VolatileAA,
  title={Volatile Amines as Components of Toasted Oat Flakes},
  author={J G Hrdlicka and G. Jan{\'i}{\vc}ek},
  journal={Nature},
  year={1964},
  volume={204},
  pages={1201-1201}
}
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… CONTINUE READING