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Analysis of Cereal Grains by Mass Spectrometry J. STEVENS (1), J. Stevens (1). (1) General Mills, Golden Valley, MN, U.S.A. The chemical composition of volatile and semi-volatile components in the cereal grains wheat, oats, rice, corn, barley, sorghum, rye and millet were studied by static headspace- gas chromatography with mass spectrometry (SH-GC/MS).  Several aldehydes, ketones, organic acids, furans, and other chemical compounds were found present that differentiated the various grain substrates.  Additional characterization studies were performed with the cereal grains by direct analysis in real time (DART™) on an Exactive high resolution orbitrap mass spectrometer finding several marker compound of interest that differentiated the commodities due to either adulteration or contamination with the other cereal grains. View Presentation