烘烤
芳香
化学
质谱法
气相色谱-质谱法
色谱法
食品科学
发芽
园艺
生物
物理化学
作者
Zixuan Gu,Jin Zhao,Paul Schwarz,Jiajia Rao,Bingcan Chen
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-11-01
卷期号:426: 136563-136563
被引量:11
标识
DOI:10.1016/j.foodchem.2023.136563
摘要
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.
科研通智能强力驱动
Strongly Powered by AbleSci AI