Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous AbstractCharacterization of the aroma profile of quinoa (Chenopodium quinoa Willd.) and assessment of the impact of malting on the odor-active volatile composition    Next AbstractMutational Analysis of Aspergillus fumigatus Volatile Oxylipins in a Drosophila Eclosion Assay »

J Food Sci


Title:"Daily assessment of malting-induced changes in the volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.)"
Author(s):Almaguer C; Kollmannsberger H; Gastl M; Becker T;
Address:"Lehrstuhl fur Brau- und Getranketechnologie, Technische Universitat Munchen Weihenstephan, Freising, Germany"
Journal Title:J Food Sci
Year:2023
Volume:20230802
Issue:9
Page Number:3773 - 3785
DOI: 10.1111/1750-3841.16717
ISSN/ISBN:1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:"Barley (Hordeum vulgare L.) is the traditional malting cereal and is primarily used for beverages, whereas rye (Secale cereale L.) is mainly used in baked goods. Conversely, quinoa (Chenopodium quinoa Willd.) is a gluten-free pseudocereal, rich in starch and high-quality proteins, and can be used in a similar manner to cereals. The sharp bitterness of unprocessed rye and the earthy aroma of native quinoa interfere with the acceptance and development of food products. Malting of barley is known to improve its processing properties and enhance its sensory quality. Therefore, the effect of germination and kilning on malt quality (e.g., viscosity) as well as the volatile composition of barley, rye, and quinoa were monitored. Moreover, temporal changes on the volatile patterns of rye and quinoa at the different stages of malting were compared to barley. In total, 34 volatile compounds were quantified in the three (pseudo)cereals; the alcohol group dominated in all unprocessed samples, in particular, compounds contributing grassy notes (e.g., hexan-1-ol). These grassy compounds remained abundant during germination, whereas kilning promoted the formation of Maillard reaction volatiles associated with malty and roasted notes. The volatile profiles of kilned barley and quinoa were characterized by high concentrations of the malty Strecker aldehyde, 3-methylbutanal. In contrast, green, floral notes imparted by phenylacetaldehyde remained dominant in rye malt. Hierarchical cluster analysis of the volatile data discriminated the samples into the different stages of malting, confirmed the similarities in the volatile patterns of barley and rye, and indicated clear differences to the quinoa samples. PRACTICAL APPLICATION: In this study, the effect of germination and kilning on the chemical and volatile composition of barley, rye, and quinoa was examined. Temporal changes on the volatile patterns of rye and quinoa at different stages of malting were compared to barley. Understanding the differences among the (pseudo)cereals as well as the influence of processing on malt quality and aroma development can help find new food applications"
Keywords:*Hordeum/chemistry Secale/chemistry *Chenopodium quinoa Edible Grain Alcohols/metabolism (pseudo)cereals aroma barley daily modifications malting quinoa rye;
Notes:"MedlineAlmaguer, Cynthia Kollmannsberger, Hubert Gastl, Martina Becker, Thomas eng Fonds Baillet Latour/ 2023/08/02 J Food Sci. 2023 Sep; 88(9):3773-3785. doi: 10.1111/1750-3841.16717. Epub 2023 Aug 2"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 17-11-2024