. 2019 Jul 3;56(10):4732–4741. doi: 10.1007/s13197-019-03907-2

Table 4.

Total ion peak area of major volatile components in the headspace vapor of cooked barley

Compound	No.	BP^a	RI^b	Total ion peak area (× 10⁴)		Ratio steamed/ordinary
Compound	No.	BP^a	RI^b	Ordinary cooked	Steamed	Ratio steamed/ordinary
Hexanal^c	[2]	130	1079	289 ± 26	161 ± 7	0.6
2-Pentylfuran	[4]	170	1228	840 ± 55	335 ± 104	0.4
(E)-2-Octenal	[10]	190	1414	52 ± 14	18 ± 2.8	0.3
Benzaldehyde	[14]	180	1496	47 ± 18	20 ± 0.9	0.4
(E)-2-Nonenal	[15]	189	1513	13 ± 4.2	4 ± 0.3	0.3

Values are expressed as mean ± SD (n = 2). All the compounds were identified as in Table 3. The headspace volatiles were collected for 30 min from 500-g samples

^aBoiling points of the compounds are from Scifinder (2018) or Pub Chem (2018)

^bExperimental liner retention indices calculated on an InertCap^® Pure-WAX column

^cThe area of hexanal was too large to measure; therefore, we measured a 100-g sample for 5 min