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Food Chem

Title:		"Assessment of beta-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China"
Author(s):		Zhang K; Yang J; Qiao Z; Cao X; Luo Q; Zhao J; Wang F; Zhang W;
Address:		"College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China. Electronic address: kai7766@126.com. College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China. Wuliangye Group Co. Ltd., Yibin 644007, China. College of Light Industry and Food Engineering, Sichuan University, Chengdu 610065, China. Electronic address: foodbiotech@126.com"
Journal Title:		Food Chem
Year:		2019
Volume:		20190415
Issue:
Page Number:		32 - 40
DOI:		10.1016/j.foodchem.2019.04.053
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Low alcohol hulless barley wine (HW) is a popular beverage among the highland areas in China. It is known to have several health benefits due to the presence of beta-glucan and antioxidant compounds. Therefore, the total beta-glucan content, total phenols and flavonoids of HW samples from the highland areas of Sichuan province and Tibet were determined in this study. The results indicated that HW is abundant in both beta-glucan (54-76?ª+mg/L) and phenolic compounds (131-178?ª+mg/L). Moreover, this study also investigated the flavor and aroma characteristics of HW samples. A total of forty six volatile aroma substances were identified by GC-MS. The HWs could be classified into three distinct groups in terms of the region of origin according to the results of PCA based on the GC-MS data. These findings provide a useful foundation for further study of the health benefits and the flavor characteristics of HW in highland areas"
Keywords:		China Flavoring Agents/*analysis Gas Chromatography-Mass Spectrometry Hordeum/*chemistry/metabolism Phenols/*analysis Principal Component Analysis Taste Volatile Organic Compounds/*analysis Wine/*analysis beta-Glucans/*analysis Flavor Hulless barley wine;
Notes:		"MedlineZhang, Kaizheng Yang, Jiangang Qiao, Zongwei Cao, Xinzhi Luo, Qingchun Zhao, Jinsong Wang, Fengqing Zhang, Wenxue eng England 2019/06/04 Food Chem. 2019 Sep 30; 293:32-40. doi: 10.1016/j.foodchem.2019.04.053. Epub 2019 Apr 15"