To identify the compounds evoking the characteristic cereal-like, sweet aroma of oat flakes, an aroma extract dilution analysis (AEDA) was applied to a distillate prepared by solvent extraction/vacuum distillation from commercial oat flakes. Among the nine aroma-active compounds detected by gas chromatography-olfactometry and AEDA in the flavor dilution (FD) factor range of 4-1024, eight odorants, for example, (E)-beta-damascenone, (Z)-3-hexenal, and butanoic acid, showed only low FD factors. However, one odorant eliciting the typical cereal, sweet aroma of the flakes was detected with the highest FD factor of 1024. By mass spectrometry and nuclear magnetic resonance measurements followed by a synthesis, (E,E,Z)-2,4,6-nonatrienal, exhibiting an intense oat flake-like odor at the extremely low odor threshold of 0.0002 ng/L in air, was identified as the key odorant of the flakes. By means of a newly developed stable isotope dilution analysis using synthesized, carbon-13-labeled nonatrienal as the internal standard, a concentration of 13 mug of (E,E,Z)-2,4,6-nonatrienal per kilogram of the flakes was measured. Model studies suggested linolenic acid as the precursor of nonatrienal in oats.

中文翻译：

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（E，E，Z）-2,4,6-nonatrienalary作为燕麦片的特征冲击香气化合物的表征。

为了鉴定出具有谷物样特征的燕麦片香气的化合物，将香精提取物稀释分析（AEDA）应用于通过溶剂萃取/真空蒸馏从商用燕麦片制得的馏出物中。用气相色谱-嗅觉法和AEDA检测的9种芳香活性化合物的风味稀释（FD）因子范围为4-1024，其中有8种气味剂，例如（E）-β-大马烯酮，（Z）-3-己烯醛和丁酸，仅显示低FD因子。但是，检测到一种典型的谷物香气，检测到片状甜味，FD系数最高，为1024。通过质谱和核磁共振测量，然后合成（E，E，Z）-2,4,6 -非食用，在空气中的气味阈值极低时为0.0002 ng / L，表现出强烈的燕麦片状气味，被确定为片状的主要气味。通过新开发的稳定同位素稀释分析，使用合成的碳13标记的非芳香族化合物作为内标，每公斤薄片中13杯（E，E，Z）-2,4,6-非芳香族化合物的浓度被测量。模型研究表明亚麻酸是燕麦中非芳香族化合物的前体。