| Title: | Unraveling the role of germination days on the aroma variations of roasted barley malts via gas chromatography-mass spectrometry based untargeted and targeted flavoromics |
| 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.2023.136563 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Roasting imparts malts with an increased amount of hedonic aromas. However, the relationship between the production of roasted malts and the generation of characteristic malt aromas remains unclear. In this study, roasted barley malts (RM) were prepared from three consecutive germination days (3, 4, 5D), and the aroma profiles among RM and base malt were holistically compared via HS-SPME-GC-MS/O-based flavoromics. Furthermore, the wort color, free amino acids, reducing sugars, and fatty acids compositions were determined before-and-after roasting. Results showed that roasting could flatten variations of precursors regardless of germination days. Additionally, based on quantitation of 53 aromas, a PLS-DA model was applied to differentiate all malts by 17 aromas with VIP >/= 1. As for aroma harmony, RM with 4D-germination outstood due to a pleasant nutty note with the highest sweet-to-nutty index of 0.8. This work answers how germination days would impact the aroma of RM for the first time" |
| Keywords: | Odorants/analysis Gas Chromatography-Mass Spectrometry *Hordeum Nuts/chemistry Taste Seedlings/chemistry *Volatile Organic Compounds/analysis Fatty acids Free amino acids Free reducing sugars Primary precursor Roasted malt Wort color; |
| Notes: | "MedlineGu, Zixuan Jin, Zhao Schwarz, Paul Rao, Jiajia Chen, Bingcan eng England 2023/06/15 Food Chem. 2023 Nov 15; 426:136563. doi: 10.1016/j.foodchem.2023.136563. Epub 2023 Jun 8" |
