Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products

► Analysis of an oat based product by two headspace sampling techniques. ► Both techniques have the capacity to discriminate products at different ages. ► Crushing samples increases significantly the detection level by SPME-GC-MS. ► ATD-GC-MS is the method of choice for headspace analysis of oat based products to determine the origin of rancidity.