| Title: | Uncovering aroma boundary compositions of barley malts by untargeted and targeted flavoromics with HS-SPME-GC-MS/olfactometry |
| Author(s): | Gu Z; Jin Z; Schwarz P; Rao J; Chen B; |
| Address: | "Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA. Electronic address: bingcan.chen@ndsu.edu" |
| DOI: | 10.1016/j.foodchem.2022.133541 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "In this study, HS-SPME/GC-MS based untargeted and targeted flavoromics combing with olfactometry were employed to uncover aroma boundary compositions of five types of commercial barley malts with a wide range of Lovibond (L), including kilned base malts (1.8 L and 3.5 L) and roasted caramel malts (10 L, 60 L, and 120 L). Thirty-two compounds were identified as aroma-active with modified detection frequency (MF) > 50%. 3-Methylbutanal (malty), (2E)-nonenal (fatty, cardboard-like), and 2-furfural (burnt, bready) were recognized as the most influential odorants with MF > 70% in all the malts. After untargeted flavoromics, twenty-eight aromas were retained and quantitated. Furthermore, aroma boundary compositions inside/among malt groups were explored with PLS-DA. Eight aroma markers, 3-methylbutanal, 2-isopropyl-5-methyl-2-hexenal, (2E,4E)-Decadienal, 2-furfual, maltol, 2-acetylpyrrole, phenylacetaldehyde, and ethyl hexadecanoate were shortlisted for aroma boundary compositions regarding to the Lovibond of malts" |
| Keywords: | Gas Chromatography-Mass Spectrometry *Hordeum Odorants/analysis Olfactometry Solid Phase Microextraction *Volatile Organic Compounds/analysis Aroma boundary composition Barley malts Caramel malts Untargeted flavoromics; |
| Notes: | "MedlineGu, Zixuan Jin, Zhao Schwarz, Paul Rao, Jiajia Chen, Bingcan eng England 2022/06/28 Food Chem. 2022 Nov 15; 394:133541. doi: 10.1016/j.foodchem.2022.133541. Epub 2022 Jun 21" |
