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Multiple SPME coatings were evaluated, and DVB/CAR/PDMS was selected as most suitable. Key parameters including coating choice, extraction temperature and time, and effects of water addition and grinding were optimized. The method supported qualitative and quantitative analysis in fresh and aged samples, measuring total aldehydes (excluding hexanal) and showing substantial increases in aged oats, with hexanal rising above 1 mg/kg.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":40,"@type":76,"position":81},"https://docshare.wps.com/document/research-report/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/analysis-of-volatile-aldehydes-in-oat-flakes-by-spme-gcms/292777/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/analysis-of-volatile-aldehydes-in-oat-flakes-by-spme-gcms/292777.png","ImageObject",300,407,{"name":92,"@type":93},"Fans","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-02","2026-09-17",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",13,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What technique combination is used to analyze volatile aldehydes in oat samples?","Question",{"text":113,"@type":114},"The study uses headspace solid-phase microextraction (HS-SPME) followed by gas chromatography coupled with mass spectrometry (GC/MS).","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"Which SPME coating was chosen and why?",{"text":118,"@type":114},"DVB/CAR/PDMS (divinylbenzene/carboxen/polydimethylsiloxane) was selected as the most appropriate based on testing several SPME coatings for these analytes.",{"name":120,"@type":111,"acceptedAnswer":121},"How do volatile aldehyde levels change from fresh to aged oat flakes?",{"text":122,"@type":114},"Total aldehydes (excluding hexanal) increase markedly in aged samples, and hexanal content in all aged samples exceeds 1 mg/kg compared with lower levels in fresh samples.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},292777,1789655380,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":39,"category_name":40,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":34,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":130,"read_time":144,"preview_page_count":4},5909892330395,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Pol. J. Food Nutr. Sci. 2005, Vol. 14/55, No 4, pp. 389–395  \nANALYSIS OF VOLATILE ALDEHYDES IN OAT FLAKES BY SPME-GC/MS  \nDorota Klensporf, Henryk H. Jeleñ  \nDepartment of Food Science and Nutrition, The August Cieszkowski Agricultural University of Poznañ, Poznañ Key words: volatile aldehydes, oat flakes, SPME  \nA headspace solid-phase microextraction (HS-SPME) procedure followed by gas chromatography coupled with mass spectrometry (GC/MS) has been developed for the determination of volatiles formed during oxidation of polyunsaturated fatty acids in oat samples. Several SPME coatings were tested and DVB/CAR/PDMS (divinylbenzene/ carboxen/ polydimetylosiloxane) was chosen as the most appropriate for the analysis of these analytes. Experimental SPME parameters such as selection of coating, extraction temperature and time, addition of water and grinding were studied. The elaborated method enabled the qualitative and quantitative analyses of volatile aldehydes in fresh and aged samples. The concentration of total aldehydes, excluding hexanal, which was the predominant volatile carbonyl compound, ranged from 67±3 to 133±5 µg/kg in fresh and from 137±4 to 398±12 µg/kg in aged samples.  \nHexanal content in fresh samples was up to 158 µg/kg, whereas in all aged samples exceeded 1 mg/kg.  \nINTRODUCTION  \nLow-molecular weight aldehydes, which have unpleasant odor, are usually present at low concentrations in various food products. In fat-containing foods, these compounds can be formed by enzymatic or nonenzymatic reactions, especially by oxidation of unsaturated fatty acids. Rancidity caused by lipid peroxidation has been recognized as a huge problem in storage of fats and fat-rich foods. Aldehydes formed during lipid peroxidation have been shown highly cytotoxic and genotoxic; some of them are able to generate stable products with various biomolecules including DNA, which can contribute to the pathogenesis of vascular diseases [Uchida, 2000] . Moreover, they can react with a number of compounds, such as proteins, nucleic acids, glutathione, cysteine, lysine and coenzyme A. These interactions influence the nutritive value as well as functionality of protein compounds; they can also lead to changes in colour and to the production of unpleasant odours and tastes [Kataoka et al., 1995; Frankel, 1996; Pokorny & Davidek, 1979] . In view of those dangerous properties of aldehydes, the measurement of their presence and concentration in foods is very important.  \nOats, which are perceived as a tasty cereal with a positive health image, represent a very complicated matrix where apart from protein, sugars and fats, there are volatile compounds present [Heinio, 2001, 2002] . Volatiles isolated by vacuum steam distillation were found to be a mixture of 3-methyl-1-butanol, 1-pentanol, 1-hexanol, hexanal, 1-octen-3-ol, 3,5-octadienone and nonanal. In addition, other volatile components were detected in raw oats, and the most notable from a flavor standpoint included  \n3-methylbutanal, 2,4-decadienal and benzaldehyde which engender weed-hay and grass-like flavour [Haydanek & McGorrin, 1986] . Oat flavour is mainly formed during processing: volatiles appear after the rolling and flaking stages, and are a complex mixture of precursor-and heat-dependent compounds [Sides et al., 2001; Heinio et al., 2001] . However, oat flakes aroma differs from that of raw oat flavour, and miscellaneous volatile compounds combined give thema typical nutty scent. Among dominant flavours identified in oat flakes there were floral, grassy, boiled oats (oatmeal), roasted nuts, camphor and dried fruits flavour [Kamiñski et al., 1973] .  \nThe fat content of oats is the highest of all cereals and the fatty acid composition is considered to be favorable and therefore has health promoting properties. However, the use of oats is limited due to a tendency to go rancid and the formation of bitter off-flavours [Heinio et al., 2001]. The development of rancidity, which is considered","cbCaiomUrFR1q9dH","https://ap.wps.com/l/cbCaiomUrFR1q9dH","pdf",91758,"English","# INTRODUCTION\n## Oxidation and formation of aldehydes in food\n## Oat matrix and characteristic volatile compounds\n## Rancidity and hexanal as a key aldehyde\n## Headspace sampling and microextraction methods\n## SPME as an alternative for volatile analysis","[{\"question\":\"What technique combination is used to analyze volatile aldehydes in oat samples?\",\"answer\":\"The study uses headspace solid-phase microextraction (HS-SPME) followed by gas chromatography coupled with mass spectrometry (GC/MS).\"},{\"question\":\"Which SPME coating was chosen and why?\",\"answer\":\"DVB/CAR/PDMS (divinylbenzene/carboxen/polydimethylsiloxane) was selected as the most appropriate based on testing several SPME coatings for these analytes.\"},{\"question\":\"How do volatile aldehyde levels change from fresh to aged oat flakes?\",\"answer\":\"Total aldehydes (excluding hexanal) increase markedly in aged samples, and hexanal content in all aged samples exceeds 1 mg/kg compared with lower levels in fresh samples.\"}]","ANALYSIS OF VOLATILE ALDEHYDES IN OAT FLAKES BY SPME-GC/MS | PDF",18]