Volatile Amines as Components of Toasted Oat Flakes

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, R_F values and by means of the necessary agents.