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Food Chem

Title:		Identification of potential odorant markers to monitor the aroma formation in kilned specialty malts
Author(s):		Prado R; Hartung ACM; Gastl M; Becker T;
Address:		"Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany. Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany. Electronic address: martina.gastl@tum.de"
Journal Title:		Food Chem
Year:		2022
Volume:		20220518
Issue:
Page Number:		133251 -
DOI:		10.1016/j.foodchem.2022.133251
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Specialty malts are strategic ingredients regarding their contribution to colour and flavour of beer. Malts with the same colour may present distinct flavour characteristics and intensities. Contradictorily, colour is the benchmark in practical quality control. To investigate the correlation between colour and flavour of kilned barley specialty malts, odorants of commercial products of pale ale (5-9 EBC), Vienna (6-10 EBC), Munich (11-35 EBC) and melanoidin malts (80-90 EBC) were screened via solvent-assisted flavour evaporation (SAFE) and compared via comparative aroma extract dilution analysis (cAEDA). Subsequently, selected odorants were quantified using solid-phase microextraction (SPME). A total of 34 odorants were detected, of which 12 exhibited a concentration increase as the coloration increased, whereas 4 suggested the influence of temperature and modification degree on aroma formation. Such odorants are thus elected as potential markers for monitoring the influence of process variations on the formation of aroma in commercial kilned specialty malts"
Keywords:		Beer/analysis Flavoring Agents/analysis Gas Chromatography-Mass Spectrometry *Odorants/analysis Solid Phase Microextraction *Volatile Organic Compounds/analysis Aroma Colour Gc-ms Safe Spme Specialty malt;
Notes:		"MedlinePrado, Raphael Hartung, Anna Celina Marie Gastl, Martina Becker, Thomas eng England 2022/06/07 Food Chem. 2022 Oct 30; 392:133251. doi: 10.1016/j.foodchem.2022.133251. Epub 2022 May 18"