Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation

This study investigated the profiles of volatile compounds produced by Lactobacillus paracasei during oat fermentation using gas chromatography‐mass spectrometry coupled with headspace solid‐phase microextraction method. A total of 60 compounds, including acids, alcohols, aldehydes, esters, furan derivatives, hydrocarbons, ketones, sulfur‐containing compounds, terpenes, and other compounds, were identified in fermented oat. Lipid oxidation products such as 2‐pentylfuran, 1‐octen‐3‐ol, hexanal, and nonanal were found to be the main contributors to oat samples fermented by L. paracasei with the level of 2‐pentylfuran being the highest. In addition, the contents of ketones, alcohols, acids, and furan derivatives in the oat samples consistently increased with the fermentation time. On the other hand, the contents of degradation products of amino acids, such as 3‐methylbutanal, benzaldehyde, acetophenone, dimethyl sulfide, and dimethyl disulfide, decreased in oat samples during fermentation. Principal component analysis (PCA) was applied to discriminate the fermented oat samples according to different fermentation times. The fermented oats were clearly differentiated on PCA plots. The initial fermentation stage was mainly affected by aldehydes, whereas the later samples of fermented oats were strongly associated with acids, alcohols, furan derivatives, and ketones. The application of PCA to data of the volatile profiles revealed that the oat samples fermented by L. paracasei could be distinguished according to fermentation time. Practical Application This study investigated the changes of volatile compounds in fermented oats inoculated with L. paracasei during fermentation. These results could be used to improve the quality of oat‐based products and in the development of oat‐based functional foods.