Volatile Basic Compounds Derived From Roasted Barley

Harding, Richard J.; Wren, J. J.; Nürsten, Harry E.

doi:10.1002/j.2050-0416.1978.tb03836.x

Cited by 35 publications

(13 citation statements)

References 10 publications

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“…Collin et al (1971) and Harding et al (1978) reported that methyl pyrazine, and 2,6-dimethyl pyrazine were the important pyrazine compounds in roasted barley. The 2-furancarboxaldehyde was significantly higher in roasted malt and methyl pyrazine was significantly higher in roasted barley than in the other samples.…”

Section: Flavor Compounds Of Roasted Malt Extract Roasted Barley Extmentioning

confidence: 99%

Optimum Roasting and Extraction Conditions and Flavor Characteristics of Roasted Malt Extract

1998

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Cereal Chem. 75(3):282-288Malt was roasted at 235, 245, or 255°C and extracted at 75, 85, or 95°C in hot water for 10, 20, or 30 min. Optimum roasting and extraction conditions were chosen using response surface methodology based on sensory and physicochemical properties. Sensory properties of roasted malt extract produced at optimum conditions were compared with those of roasted barley extract and of commercial barley tea using quantitative descriptive analysis. Flavor compounds in roasted malt extract were identified by gas chromatography (GC) and mass spectroscopy (MS). Correlation between sensory and GC-MS data were calculated. Roasting malt at 240°C and extracting at 75°C for 28 min were found to be optimum conditions for roasted malt extract. The results of sensory and GC-MS data indicated that the most dominant flavor compounds in roasted barley and malt were aldehydes and pyrazines. Preparation of Roasted Malt Extract for OptimizationMalt samples (400 g) were roasted in a pilot roaster (model Duett-M, Probat, Emmerich, Germany) with the discharge temperature at 235, 245, or 255°C, while the air temperature of the roasting drum was fixed at 300°C. Roasted malt samples were ground to a fine level using a coffee grinder (model 850, Grindmaster, Louisville, KY) and stored at 4°C until extraction.Roasted malt powder (25 g, dry basis) was extracted with preheated water (1 L) at 75, 85, or 95°C in a water bath. The slurry was stirred with an impeller (200 rpm) for 10, 20, or 30 min and then filtered with generic coffee filters (Brew Rite, Rockline Ind., Sheboygan, WI). Extracts were kept in a freezer (-18°C) until analyzed. Color, Yield, and Turbidity of Roasted Malt Powder and ExtractThe samples for color measurement were placed in the transparent plastic plates (40 mm × 5 mm, diameter depth) with a lid. The color values (L, a, and b) of roasted malt extract were measured using a color meter (model CR300, Minolta Camera Co., Osaka, Japan). Yield of the extract was calculated from solid content of the roasted malt extract obtained by drying at 105°C for 24 hr in an air-drying oven (model 0445, Dongyang Science Co., Seoul, Korea). Turbidity was determined by measuring absorbance at 610 nm using a spectrophotometer (Spectronic 601, Milton Roy Co., Rochester, NY). Sensory Evaluation of Roasted Malt ExtractThe sweet flavor, burnt flavor, sour taste, and overall desirability of roasted malt extracts were evaluated by seven trained panelists. The panelists were students in the Department of Foods and Nutrition at Ewha Womans University who had taken a sensory evaluation course at least for one semester. They were trained for 1 hr/day five times a week for a month. They participated in evaluation when they showed reproducibility. At each evaluation 1 Research associate and professor, respectively.

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Section: Flavor Compounds Of Roasted Malt Extract Roasted Barley Extmentioning

confidence: 99%

Optimum Roasting and Extraction Conditions and Flavor Characteristics of Roasted Malt Extract

1998

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“…A range of volatile pyrazine‐containing molecules were reported in roasted barley by Collins , Harding et al . and Wang et al . .…”

Section: Resultsmentioning

confidence: 91%

“…A range of volatile pyrazine-containing molecules were reported in roasted barley by Collins (17), Harding et al (18) and Wang et al (19). Yahya et al (20) also focused on the impact of roasting processes on flavour though not on functional properties.…”

Section: Studies With Hot Water Extractsmentioning

confidence: 99%

Low-molecular-weight materials from heavily roasted barley and malt with strong foam-stabilising potential

2018

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Extracts of roasted barley and black malt made both at room temperature and using a ramped temperature mashing regime contained relatively low concentrations of protein. However cold water extracts displayed strong foaming power even at very low measurable protein concentrations. The observation that very little material appeared to be precipitated out by ammonium sulphate based salt fractionation is consistent with the very low protein levels and it is inferred that the powerful foaming potential is not due to polypeptides. The foaming material in black malt was investigated in some detail. It was purified under conditions that indicated that it is of molecular weight <4000 and is relatively anionic. A solitary foam-active fraction was recovered using preparative HPLC and time of flight mass spectrometry revealed one large peak and two small peaks. The larger peak is tentatively identified as pyridyl pyrazine, while we believe that the smaller peaks are due to peptides, which we tentatively identify as a hexa-and a tetrapeptide. The Fourier transform infrared spectrum is consistent with pyridine, pyrazine and peptide being components of this foaming entity.

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“…Efficient techniques are necessary for investigating such nitrogen heterocycles usually found at very low concentration. The literature is poor in this field, and different authors report measured concentrations differing in order of magnitude from ppm (parts of compounds per 10 6 parts of water) to sub-ppb (parts of compounds per 10 9 parts of water) for the same food (Harding et al, 1978;Qureshi et al, 1979a,b;Narziss et al, 1986Narziss et al, , 1988Narziss et al, , 1989). Such differences could not be due to intrinsic variability of the material.…”

Section: Introductionmentioning

confidence: 99%

Pyrazine and Thiazole Structural Properties and Their Influence on the Recovery of Such Derivatives in Aroma Extraction Procedures

Hérent

Collin

1998

J. Agric. Food Chem.

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This work aims to provide better knowledge of pyrazine and thiazole structural properties, exploitable in aroma extraction. An optimized extraction method including steam-vacuum distillation and liquid/ liquid extractions of the aqueous distillate followed by gas chromatography-nitrogen-phosphorus detector analysis enabled us to quantify 50 ppt of such heterocycles in a food matrix such as beer. Lipophilicity appears as a determining parameter for vacuum distillation while basicity governs the liquid/liquid extractions.

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Volatile Basic Compounds Derived From Roasted Barley

Cited by 35 publications

References 10 publications

Optimum Roasting and Extraction Conditions and Flavor Characteristics of Roasted Malt Extract

Optimum Roasting and Extraction Conditions and Flavor Characteristics of Roasted Malt Extract

Low-molecular-weight materials from heavily roasted barley and malt with strong foam-stabilising potential

Pyrazine and Thiazole Structural Properties and Their Influence on the Recovery of Such Derivatives in Aroma Extraction Procedures

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