GrainGenes Reference Report: JFC-42-2880
Reference
JFC-42-2880
Title
Compounds contributing to the characteristic aroma of malted barley
Journal
Journal of Agricultural and Food Chemistry
Year
1994
Volume
42
Pages
2880-2884
Author
Beal A Mottram D
Abstract
The volatiles from malt, sampled at stages during roasting, were examined by GC odor-port evaluation and by GC-MS The technique of odor dilution was applied to volatile extracts from samples exhibiting strong malt-like characteristics Seven odors from the GC column persisted through several dilutions 3- and 2-methylbutanal were responsible for the odors with the highest dilution factors which had malty characteristics The other five odors were malty or cereal-like; ethylmethylpyrazines and maltol may contribute to these odors, but other compounds responsible were present at very low concentrations and have not yet been identified The levels of 2- and 3-methylbutanal increased dramatically in malt during roasting
Keyword
[ Hide all but 1 of 7 ] aldehydes aroma chemical composition malting-barley odors sensory-evaluation volatile-compounds
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GrainGenes Reference Report: JFC-42-2880
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GrainGenes is a product of the Agricultural Research Service of the US Department of Agriculture. | |||