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Food Chem

Title:		Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature
Author(s):		Parr H; Bolat I; Cook D;
Address:		"International Centre for Brewing Science, The University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. Boortmalt NV, Zandvoort 1, Haven 350, Bus 1, 2030 Antwerp, Belgium. International Centre for Brewing Science, The University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. Electronic address: david.cook@nottingham.ac.uk"
Journal Title:		Food Chem
Year:		2021
Volume:		20200724
Issue:
Page Number:		127641 -
DOI:		10.1016/j.foodchem.2020.127641
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Drum roasted products are used to impart colour, flavour and mouthfeel to beers. Here we designed a laboratory-scale roaster (100 g batch size) capable of precise time-temperature control and investigated the impacts of time, temperature and roasting substrate (barley, pale malt or germinated green malt) on formation of 20 key odour active aroma volatiles. Principal Components Analysis (PCA) of flavour volatile data across 37 laboratory roasted and 6 commercial roasted products generated a product flavour space depicting the relationship between roasting conditions and concentrations of these 20 compounds. Response surface models were produced for aroma compound concentrations across the design space of roasting times and temperatures for each substrate. These clearly illustrate the impacts of substrate moisture content and prior history (e.g. whether germinated or germinated and kilned) on flavour formation. In low moisture substrates a steep increase in associated heterocyclic aroma compound production was noted at process temperatures >180 degrees C"
Keywords:		"Food-Processing Industry/*methods Gas Chromatography-Mass Spectrometry Hordeum/*chemistry *Models, Theoretical Odorants/analysis Principal Component Analysis Taste Temperature Time Factors Volatile Organic Compounds/analysis Maillard reaction Modelling fl;"
Notes:		"MedlineParr, Hebe Bolat, Irina Cook, David eng England 2020/08/12 Food Chem. 2021 Feb 1; 337:127641. doi: 10.1016/j.foodchem.2020.127641. Epub 2020 Jul 24"