Variation of sunstruck flavor-related substances in malted barley, triticale and spelt

Muñoz-Insa, Alicia; Gastl, Martina; Becker, Thomas

doi:10.1007/s00217-015-2513-z

Cited by 10 publications

(7 citation statements)

References 36 publications

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“…With variations of parameters during the process of malting, such as degree of steeping, and time and temperature of germination, it is possible to adjust the quality of malt. Muñoz-Insa et al [191] have shown that there is a positive correlation between the germination temperature and the total phenolic content, and a negative one between higher degree of steeping and the total phenolic content. Recently, Wannemacher et al [12] investigated the impact of malt modification and hopping regime on the antioxidant potential of beer, and concluded that malt with higher raw protein content gives a beer with significantly higher antioxidant activity, determined using ORAC assay.…”

Section: Raw Materialsmentioning

confidence: 97%

Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

et al. 2020

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Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their moderate consumption have been extensively supported by the scientific community. The main source of wine and beer’s antioxidant behavior are the phenolic substances. Phenolic compounds in wine and beer also influence final product quality, in terms of color, flavor, fragrance, stability, and clarity. Change in the quantity and quality of phenolic compounds in wine and beer depends on many parameters, beginning with the used raw material, its place of origin, environmental growing conditions, and on all the applied technological processes and the storage of the final product. This review represents current knowledge of phenolic compounds, comparing qualitative and quantitative profiles in wine and beer, changes of these compounds through all phases of wine and beer production are discussed, as well as the possibilities for increasing their content. Analytical methods and their importance for phenolic compound determination have also been pointed out. The observed data showed wine as the beverage with a more potent biological activity, due to a higher content of phenolic compounds. However, both of them contain, partly similar and different, phenolic compounds, and recommendations have to consider the drinking pattern, consumed quantity, and individual preferences. Furthermore, novel technologies have been developing rapidly in order to improve the polyphenolic content and antioxidant activity of these two beverages, particularly in the brewing industry.

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Section: Raw Materialsmentioning

confidence: 97%

Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

et al. 2020

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“…Variations in malting regime (degree of steeping, germination temperature and germination time) are used as a tool to adjust malt quality parameters. The total polyphenol content in barley malt extracts was found to be positively influenced by germination temperature, but it was negatively influenced by higher degrees of steeping (Muñoz‐Insa, Gastl, & Becker, ). In their study of phenolic acid content in 68 barley genotypes and the corresponding malts, Cai et al.…”

Section: Introductionmentioning

confidence: 99%

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Wannenmacher

Gastl

Becker

2018

Comp Rev Food Sci Food Safe

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111

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For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti-or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat-induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high-performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed.

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“…Subsequently, multiple regression analyses of the experimental data were done to calculate quadratic models. Different tests were used to validate the statistical models; these include the F‐value ( P < 0.05), the coefficient of determination ( R 2 > 80%), and the lack of fit ( P > 0.05) to assess the significance, the reliability, and the adequacy of the fitted model, respectively 29,30 …”

Section: Methodsmentioning

confidence: 99%

“…Different tests were used to validate the statistical models; these include the F-value (P < 0.05), the coefficient of determination (R 2 > 80%), and the lack of fit (P > 0.05) to assess the significance, the reliability, and the adequacy of the fitted model, respectively. 29,30 Quinoa and malt standard analyses The moisture of the samples was determined following MEBAK method R-200. 18.020 .…”

Section: Maltingmentioning

confidence: 99%

Characterization of the aroma profile of quinoa (Chenopodium quinoa Willd.) and assessment of the impact of malting on the odor‐active volatile composition

et al. 2023

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Background: Quinoa (Chenopodium quinoa Willd.) is a gluten-free pseudocereal, rich in starch and high-quality proteins. It can be used as a cereal. Recently, a variety of nontraditional food products were developed; however, the sharp bitterness and the earthy aroma of unprocessed quinoa interfered with the acceptance of these products. Malting of cereals is known to improve their processing properties and enhance their sensory quality. To evaluate the acceptance and potential of quinoa malt as a raw material for beverage production, malt quality indicators (e.g., soluble protein) and the aroma profiles of different quinoa malts were compared.Results: Initial sensory assessment of quinoa in its native and malted state identified differences in their aroma profiles and revealed that pleasant nutty and caramel aromas were formed by malting. Subsequently, three complementary isolation techniques and gas chromatography-olfactometry/mass spectrometry (GC-O/MS) were used for volatile analysis. Instrumental analysis detected 34 and 62 odor-active regions in native quinoa and quinoa malt, respectively. In the second part, storage and the impact of three malting parameters on volatile formation were examined. By varying the malting parameters, seven additional odor-active malting byproducts were revealed.Conclusion: Three naturally occurring methoxypyrazines were identified as important contributors to the characteristic quinoa aroma. In all fresh quinoa malts a similar number of volatile compounds was perceived but their intensity and composition varied. Higher germination temperature promoted the formation of lipid oxidation products. Fatty smelling compounds and carboxylic acids, formed during storage, were classified as aging indicators of quinoa malt.

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Variation of sunstruck flavor-related substances in malted barley, triticale and spelt

Cited by 10 publications

References 36 publications

Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Characterization of the aroma profile of quinoa (Chenopodium quinoa Willd.) and assessment of the impact of malting on the odor‐active volatile composition

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