Odour-active compounds in liquid malt extracts for the baking industry

Rögner, Nadine S.; Steinhaus, Martin

doi:10.1007/s00217-021-03707-z

Cited by 13 publications

(36 citation statements)

References 67 publications

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“…Water was added to the powdered crust and crumb samples before solvent extraction to consider the release of bound odorants by saliva during bread consumption. Particularly in foods with low moisture content such as malt, oat products, and also bread crust, a considerable increase of the odorant concentrations after water addition has previously been observed. ,− We recently showed that the concentrations of phenylacetaldehyde, phenylacetic acid, and vanillin in malt increased 9–33-fold after water addition. Furthermore, we demonstrated that the addition of a minor amount of water together with the extraction solvent is sufficient to achieve an exhaustive release of the bound odorants .…”

Section: Resultsmentioning

confidence: 91%

“…The following isotopically substituted odorants were purchased from commercial sources: ( 13 C 2 )- 36 (aromaLAB, Martinsried, Germany), ( 2 H 11 )- 5a , ( 2 H 7 )- 17 , ( 2 H 5 )- 31 (CDN Isotopes, Quebec, Canada), ( 2 H 3 )- 11 , and ( 13 C 2 )- 47 (Merck, Darmstadt, Germany). Compounds ( 13 C 5 )- 7 , ( 2 H 3 )- 12 , ( 2 H 2 )- 14 , ( 2 H 2 )- 20 , ( 13 C 2 )- 21 , ( 2 H 2 )- 22a , ( 2 H 4 )- 25 , ( 2 H 6 )- 27 , ( 2 H 3 )- 29 , ( 13 C 2 )- 33 , ( 13 C 6 )- 41 , ( 13 C 2 )- 42 , ( 2 H 3 )- 43 , and ( 2 H 3 )- 48 were synthesized as detailed in the literature. ( 13 C 2 )- 26 was prepared according to the approach published by Kiefl et al .…”

Section: Methodsmentioning

confidence: 99%

“…The volatile isolates were subjected to GC–O analysis using an FFAP column, 30 m × 0.32 mm i.d., 0.25 μm film thickness (Agilent, Waldbronn, Germany) and the GC–O/flame ionization detector (FID) system detailed in Rögner et al . The duration of each GC–O run was 36 min.…”

Section: Methodsmentioning

confidence: 99%

“…The quantifier ions and the calibration line equations are summarized in the Supporting Information, Table S1. Compound 22 was initially quantitated as the sum of isomers; individual concentrations were then determined as recently reported. , …”

Section: Methodsmentioning

confidence: 99%

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Impact of Malt Extract Addition on Odorants in Wheat Bread Crust and Crumb

Rögner

Steinhaus

2021

J. Agric. Food Chem.

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Application of gas chromatography–olfactometry and aroma extract dilution analysis to the volatiles isolated from (1) crust and (2) crumb of a wheat bread made with the addition of a dark liquid malt extract (LME) to the dough and (3) crust and (4) crumb of a reference bread made without addition resulted in the identification of 23 major odorants. Their quantitation followed by the calculation of odor activity values (OAV = ratio of concentration to odor threshold value) suggested that LME addition influenced the aroma of the bread predominantly by increasing seasoning-like smelling sotolon in crust and crumb, and caramel-like smelling compounds maltol and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (HDMF) in the crumb. The increase in sotolon and maltol was explainable by direct transfer from the LME to the bread, whereas HDMF must have been formed from LME-derived precursors. This difference needs to be considered in the targeted optimization of LMEs for bread making.

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Section: Resultsmentioning

confidence: 91%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Impact of Malt Extract Addition on Odorants in Wheat Bread Crust and Crumb

Rögner

Steinhaus

2021

J. Agric. Food Chem.

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“…It allows the analysis of not only the aroma compounds themselves, but also their individual impact to the overall composition of the products by means of aroma extract dilution analysis (AEDA). Just recently, Rögner, Mall, and Steinhaus (2021) applied SAFE for the extraction of aroma compounds of malt, aiming to identify key aromas in light and dark liquid malt extracts for the baking industry. Furthermore, the authors compared the concentrations found in the liquid extracts to those in the respective malt, realizing that the formation of the aroma compounds during the liquid extract production is more important than their direct transfer from the malt.…”

Section: Aroma‐active Compounds Of Specialty Malts and Sensory Analysismentioning

confidence: 99%

Aroma and color development during the production of specialty malts: A review

Prado

Gastl

Becker

2021

Comp Rev Food Sci Food Safe

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Specialty malts comprise a promising field for innovative approaches concerning their potential in terms of color, aroma, and taste influence on the composition of beer and other beverages. Nevertheless, poor reproducibility of aroma and taste is a recurrent struggle between maltsters, leaving color as a practical parameter for quality control. However, malts with similar coloration can present distinct aroma profiles, leaving open questions concerning key aroma compounds, their dynamic responses to malting process variations and to what extent they may vary in a certain color range. Key aroma volatiles have been identified in the matrix of barley malt, comprising a variety of products of nonenzymatic browning reactions (e.g., caramelization, pyrolysis, and Maillard reactions). Here, water plays a crucial role together with the intensity of the temperature regimes. Nevertheless, the final aroma profile of a malt product is the result of a balance between aroma formation and losses. Therefore, the correlation between color and aroma is of big complexity. That being the case, the present article questions if key aroma compounds responsible for the peculiar flavors of specialties have been defined by scientific literature and whether their production dynamics is unveiled. In this manner, this work proposes an overview of the aroma compounds present in specialty malt products studied up to the current date. More specifically, the process production of specialty malts and its potential impact on the formation of aroma and taste is studied alongside the key aroma-active compounds, their correlation to color, and trending analytical techniques for aroma and color assessment.

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The impact of caramel and roasted wheat malts on aroma compounds in top‐fermented wheat beer

Reglitz

Féchir

Voigt

et al. 2022

J Institute Brewing

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Top-fermented wheat beers are known for their unique aroma. However, the impact of speciality wheat malts on the aroma of these beers and the transfer of odour active compounds from malt to the beer has not been investigated in detail. Three beers were brewed with different malt composition. The grist for each beer contained 50% kilned barley malt and 50% different wheat malts -beer (1) kilned wheat malt, beer (2) kilned wheat malt and caramel wheat malt, and beer (3) kilned wheat malt and roasted wheat malt. The odour active compounds in the beers were identified by aroma extract dilution analysis and their individual impact on aroma was evaluated by quantitation and calculation of odour activity values (OAVs). The results were verified sensorially by comparing aroma reconstitution models with the original beers. Characteristic odour active compounds in the beer brewed with caramel wheat malt were earthy compounds 2-ethyl-3,5-dimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, caramel-like compounds 4-hydroxy-2,5-dimethylfuran-3(2H)-one and maltol, and sotolon with a soup seasoning-like aroma. The aroma of the roasted wheat malt beer was characterised by smoky and phenolic compounds 2-methoxyphenol and 4-methylphenol. Important beer odorants were quantified in the malts to assess their transfer from malt to beer. The results suggest that direct transfer of the odour active compounds in beers was not significant and that they were formed and/or released during the brewing process, confirming earlier results with different barley malts and bottom-fermented beers.

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Odour-active compounds in liquid malt extracts for the baking industry

Cited by 13 publications

References 67 publications

Impact of Malt Extract Addition on Odorants in Wheat Bread Crust and Crumb

Impact of Malt Extract Addition on Odorants in Wheat Bread Crust and Crumb

Aroma and color development during the production of specialty malts: A review

The impact of caramel and roasted wheat malts on aroma compounds in top‐fermented wheat beer

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