Thermal Volatile Generation in Barley Malt: Online MS Studies

Channell, Guy A.; Yahya, Hafiza; Cook, David J.

doi:10.1094/asbcj-2010-0715-01

Cited by 11 publications

(13 citation statements)

References 15 publications

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“…Pyrazines are the primary volatiles formed in the model reaction systems of ASA with Glu/Asp. Pyrazines can be formed as flavor compounds through the Maillard reaction during the thermal processing of foods 19–21. They have nutty and roasted aromas that are important flavor components in a large number of cooked, roasted, and toasted foods 18.…”

Section: Resultsmentioning

confidence: 99%

“…Data on the formation of aroma compounds, especially pyrazines, by heating ASA with Glu/ L ‐aspartic acid (Asp) at different reaction times and temperatures have not been reported. Pyrazines formed through the Maillard reaction generally have nutty and roasted aromas that are important flavor components in a large number of cooked, roasted, and toasted foods18 such as cooked salmon,19 Brazilian roasted coffee,20 roasted malt,21 etc.…”

Section: Introductionmentioning

confidence: 99%

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Volatiles from the Maillard reaction of L‐ascorbic acid with L‐glutamic acid/L‐aspartic acid at different reaction times and temperatures

Tan

2011

Asia-Pacific J Chem Eng

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The formation of pyrazines in the Maillard reaction of L-ascorbic acid (ASA) with L-glutamic acid (Glu)/L-aspartic acid (Asp) is influenced by reaction temperature and reaction time. Our studies indicate that pyrazines are not formed in both model systems until the reaction temperature reaches 120 • C. The model systems involving ASA and Glu show increased formation of 2,5-dimethylpyrazine and 2-ethyl-3-methylpyrazine with increasing temperature and an increased formation of 2-ethyl-3-methylpyrazine with reaction time. In model systems where ASA reacted with Asp, the formation of 3-ethyl-2,5-dimethylpyrazine and 3,5-diethyl-2-methyl-pyrazine increased with increasing temperature and the formation of 3-ethyl-2,5-dimethylpyrazine, 3,5-diethyl-2-methylpyrazine, and 2-ethyl-6-methylpyrazine increased with reaction time. These results provide information on potential mechanisms in the formation of pyrazine compounds and could provide guidelines in the thermal processing of foods containing ASA. 

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Volatiles from the Maillard reaction of L‐ascorbic acid with L‐glutamic acid/L‐aspartic acid at different reaction times and temperatures

Tan

2011

Asia-Pacific J Chem Eng

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“…The germination stage leads to the production of green malt, which is characterized by high moisture content and high enzyme activity. Enzymes are activated through germination and inactivated in the last stage of thermal processing (Channell and others ).…”

Section: Malting: When Barley Becomes Maltmentioning

confidence: 99%

Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process

Carvalho

Gonçalves

Guido

2016

Comp Rev Food Sci Food Safe

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In the past several years researchers have focused on the study of the antioxidant properties of barley and barley malt as well as their influence on beer quality. Some malt constituents have been reported as potent antioxidants due to their radical-scavenging and reducing properties, with a positive effect on beer oxidative stability. However, barley and malt can suffer some serious modifications during malting and roasting, namely on the levels of phenolic compounds and the development of Maillard reaction products, which may have a great impact on the overall antioxidant properties of malt. Although some studies have reported an increase of the antioxidant capacity during malting, others have mentioned an opposite effect. Recently, researchers have shown that compounds developed in malt during heat treatment at high temperature and long periods of time, as result of the Maillard reaction, can also exhibit pro-oxidant properties involving the metal-catalyzed Fenton reaction due to its reductive properties. This paper reviews important information and recent data regarding the chemical changes malting and roasting undergo along with their influence on the different antiand pro-oxidant properties described for barley and malt. The contribution of individual components to the overall antioxidant capacity of malt is also discussed.

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“…a). As reported, enzymes are activated through germination and inactivated in the last stage of thermal processing . A gradual increase in temperature and moisture induces the activity of enzymes until the temperature reaches a critical value when their activity begins to decay.…”

Section: Resultsmentioning

confidence: 90%

Measurement of catechin-7-O -glucoside from barley to malt

et al. 2018

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The content of catechin‐7‐O‐glucoside throughout the malting process was evaluated by high‐performance liquid chromatography with diode‐array detection coupled to electrospray ionisation tandem mass spectrometry (HPLC‐DAD‐ESI/MS) in 10 Czech varieties of barley and corresponding malts. Glycosylation confers catechin better water solubility and resistance to oxidative and alkaline degradation, with a significant impact on beer quality. However, the sugar moiety also affects catechin bioavailability and may hinder its health effects. The results show that the total catechin‐7‐O‐glucoside content is higher in malt [ranging from 22.3 ± 0.7 to 84 ± 6 mg catechin equivalents (CE)/kg] compared with barley (from 6.3 ± 0.4 to 36 ± 1 mg CE/kg). The catechin‐7‐O‐glucoside content ratio between malt and barley varied from ~1.5‐ to 7‐fold for varieties Pioner and Sunshine, respectively. The study of the glycosylation rate during individual stages of the malting process using a barley variety Tipple revealed that the content of catechin‐7‐O‐glucoside gradually increases (0.26 mg CE/kg/h) during the germination stage (~3‐fold higher after 120 h of germination). In addition, the glycosylation rate is 5 times faster during kilning steps (1.36 mg CE/kg/h) and its content almost doubles after kilning. The first steps of the kilning stage encompass optimal moisture and temperature for enzyme activity (~45% moisture and 55°C) which may explain the higher catechin‐7‐O‐glucoside formation rate. © 2018 The Institute of Brewing & Distilling

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Thermal Volatile Generation in Barley Malt: Online MS Studies

Cited by 11 publications

References 15 publications

Volatiles from the Maillard reaction of L‐ascorbic acid with L‐glutamic acid/L‐aspartic acid at different reaction times and temperatures

Volatiles from the Maillard reaction of L‐ascorbic acid with L‐glutamic acid/L‐aspartic acid at different reaction times and temperatures

Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process

Measurement of catechin-7-O -glucoside from barley to malt

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