Table 5 Flavour compounds found flours from HARF treated pearl millet grains (15%, 15 min) on 0^th and 60^th day of accelerated storage

Treated 0^th Day

 2-Deoxy-2-fluoro-1,6-anhydro-β-d-glucopyranose

5.025

C₆H₉FO

164.13

0.85

 Methyl 4-nitrohexanoate

8.118

C₇H₁₃NO₄

175.18

3.66

 Sucrose

9.036

C₁₂H₂₂O₁₁

342.3

12.84

 DL-Leucine, N-glycyl

9.963

C₈H₁₆N₂O₃

188.22

6.4

 2,4-Di-tert-butylphenol

10.218

C₁₄H₂₂O

206.32

1.16

 n-Hexadecanoic acid

15.664

C₁₆H₃₂O₂

256.42

14.53

 9,12-Octadecadienoic acid (Z,Z)

18.065

C₁₈H₃₂O₂

280.4

15.4

 trans-13-Octadecenoic acid

18.142

C₁₉H₃₆O₂

282.5

22.01

 Butyl 9,12-octadecadienoate

26.056

C₂₂H₄₀O₂

336.6

2.6

 Ethyl iso-allocholate

35.085

C₂₆H₄₄O₅

436.6

4.34

 γ-Sitosterol

37.46

C₂₉H₅₀O

414.7067

15.59

Treated 60^th Day

 d-Glycero-d-ido-heptose

9.2576

C₇H₁₄O₇

210.1

3.25

 2,4-Di-tert-butylphenol

10.2017

C₁₄H₂₂O

206.2

0.93

 Hexadecanoic acid, methyl ester

15.2028

C₁₇H₃₄O₂

270.3

0.25

 n-Hexadecanoic acid

15.7693

C₁₆H₃₂O₂

256.2

20.06

 9,12-Octadecadienoic acid (Z,Z)

18.2583

C₁₈H₃₂O₂

280.2

46.55

 9-Octadecenoic acid, (E)

18.3213

C₁₈H₃₄O₂

282.3

15.04

 Octadecanoic acid

18.5158

C₁₈H₃₆O₂

284.3

1.29

 Hexadecanoic acid, 2-hydroxy-1-(hydroxymethyl)ethyl ester

23.4711

C₁₉H₃₈O₄

330.3

0.80

 9-Octadecenoic acid (Z)-, 2,3-dihydroxypropyl ester

26.0689

C₂₁H₄₀O₄

356.3

1.88

 γ-Tocopherol

31.3675

C₂₈H₄₈O₂

416.4

0.84

 Stigmasterol

35.8307

C₂₉H₄₈O

412.4

0.46

 γ-Sitosterol

37.3986

C₂₉H₅₀O

414.4

3.57