Tags

Type your tag names separated by a space and hit enter

Flavour generation during commercial barley and malt roasting operations: a time course study.
Food Chem. 2014 Feb 15; 145:378-87.FC

Abstract

The roasting of barley and malt products generates colour and flavour, controlled principally by the time course of product temperature and moisture content. Samples were taken throughout the industrial manufacture of three classes of roasted product (roasted barley, crystal malt and black malt) and analysed for moisture content, colour and flavour volatiles. Despite having distinct flavour characteristics, the three products contained many compounds in common. The product concentrations through manufacture of 15 flavour compounds are used to consider the mechanisms (Maillard reaction, caramelisation, pyrolysis) by which they were formed. The use of water sprays resulted in transient increases in formation of certain compounds (e.g., 2-cyclopentene-1,4-dione) and a decrease in others (e.g., pyrrole). The study highlights rapid changes in colour and particularly flavour which occur at the end of roasting and onwards to the cooling floor. This highlights the need for commercial maltsters to ensure consistency of procedures from batch to batch.

Authors+Show Affiliations

Faculty of Science and Technology, Islamic Science University of Malaysia, Bandar Baru Nilai, 71800 Negeri Sembilan, Malaysia.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24128492

Citation

Yahya, Hafiza, et al. "Flavour Generation During Commercial Barley and Malt Roasting Operations: a Time Course Study." Food Chemistry, vol. 145, 2014, pp. 378-87.
Yahya H, Linforth RS, Cook DJ. Flavour generation during commercial barley and malt roasting operations: a time course study. Food Chem. 2014;145:378-87.
Yahya, H., Linforth, R. S., & Cook, D. J. (2014). Flavour generation during commercial barley and malt roasting operations: a time course study. Food Chemistry, 145, 378-87. https://doi.org/10.1016/j.foodchem.2013.08.046
Yahya H, Linforth RS, Cook DJ. Flavour Generation During Commercial Barley and Malt Roasting Operations: a Time Course Study. Food Chem. 2014 Feb 15;145:378-87. PubMed PMID: 24128492.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Flavour generation during commercial barley and malt roasting operations: a time course study. AU - Yahya,Hafiza, AU - Linforth,Robert S T, AU - Cook,David J, Y1 - 2013/08/20/ PY - 2013/04/02/received PY - 2013/07/22/revised PY - 2013/08/12/accepted PY - 2013/10/17/entrez PY - 2013/10/17/pubmed PY - 2015/6/24/medline KW - Malt KW - Roasting KW - Speciality malt KW - Thermal flavour generation SP - 378 EP - 87 JF - Food chemistry JO - Food Chem VL - 145 N2 - The roasting of barley and malt products generates colour and flavour, controlled principally by the time course of product temperature and moisture content. Samples were taken throughout the industrial manufacture of three classes of roasted product (roasted barley, crystal malt and black malt) and analysed for moisture content, colour and flavour volatiles. Despite having distinct flavour characteristics, the three products contained many compounds in common. The product concentrations through manufacture of 15 flavour compounds are used to consider the mechanisms (Maillard reaction, caramelisation, pyrolysis) by which they were formed. The use of water sprays resulted in transient increases in formation of certain compounds (e.g., 2-cyclopentene-1,4-dione) and a decrease in others (e.g., pyrrole). The study highlights rapid changes in colour and particularly flavour which occur at the end of roasting and onwards to the cooling floor. This highlights the need for commercial maltsters to ensure consistency of procedures from batch to batch. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24128492/Flavour_generation_during_commercial_barley_and_malt_roasting_operations:_a_time_course_study_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)01118-7 DB - PRIME DP - Unbound Medicine ER -
Try the Free App:
Prime PubMed app for iOS iPhone iPad
Prime PubMed app for Android
Prime PubMed is provided
free to individuals by:
Unbound Medicine.