Identification of potential odorant markers to monitor the aroma formation in kilned specialty malts

Raphael Prado; Anna Celina Marie Hartung; Martina Gastl; Thomas Becker

doi:10.1016/j.foodchem.2022.133251

Identification of potential odorant markers to monitor the aroma formation in kilned specialty malts

Raphael Prado, Anna Celina Marie Hartung, Martina Gastl, Thomas Becker

Chair of Brewing and Beverage Technology

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

12 Scopus citations

Abstract

Specialty malts are strategic ingredients regarding their contribution to colour and flavour of beer. Malts with the same colour may present distinct flavour characteristics and intensities. Contradictorily, colour is the benchmark in practical quality control. To investigate the correlation between colour and flavour of kilned barley specialty malts, odorants of commercial products of pale ale (5–9 EBC), Vienna (6–10 EBC), Munich (11–35 EBC) and melanoidin malts (80–90 EBC) were screened via solvent-assisted flavour evaporation (SAFE) and compared via comparative aroma extract dilution analysis (cAEDA). Subsequently, selected odorants were quantified using solid-phase microextraction (SPME). A total of 34 odorants were detected, of which 12 exhibited a concentration increase as the coloration increased, whereas 4 suggested the influence of temperature and modification degree on aroma formation. Such odorants are thus elected as potential markers for monitoring the influence of process variations on the formation of aroma in commercial kilned specialty malts.

Original language	English
Article number	133251
Journal	Food Chemistry
Volume	392
DOIs	https://doi.org/10.1016/j.foodchem.2022.133251
State	Published - 30 Oct 2022

Keywords

Aroma
Colour
GC–MS
SAFE
SPME
Specialty malt

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title = "Identification of potential odorant markers to monitor the aroma formation in kilned specialty malts",

abstract = "Specialty malts are strategic ingredients regarding their contribution to colour and flavour of beer. Malts with the same colour may present distinct flavour characteristics and intensities. Contradictorily, colour is the benchmark in practical quality control. To investigate the correlation between colour and flavour of kilned barley specialty malts, odorants of commercial products of pale ale (5–9 EBC), Vienna (6–10 EBC), Munich (11–35 EBC) and melanoidin malts (80–90 EBC) were screened via solvent-assisted flavour evaporation (SAFE) and compared via comparative aroma extract dilution analysis (cAEDA). Subsequently, selected odorants were quantified using solid-phase microextraction (SPME). A total of 34 odorants were detected, of which 12 exhibited a concentration increase as the coloration increased, whereas 4 suggested the influence of temperature and modification degree on aroma formation. Such odorants are thus elected as potential markers for monitoring the influence of process variations on the formation of aroma in commercial kilned specialty malts.",

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author = "Raphael Prado and Hartung, \{Anna Celina Marie\} and Martina Gastl and Thomas Becker",

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AU - Prado, Raphael

AU - Hartung, Anna Celina Marie

AU - Gastl, Martina

AU - Becker, Thomas

PY - 2022/10/30

Y1 - 2022/10/30

N2 - Specialty malts are strategic ingredients regarding their contribution to colour and flavour of beer. Malts with the same colour may present distinct flavour characteristics and intensities. Contradictorily, colour is the benchmark in practical quality control. To investigate the correlation between colour and flavour of kilned barley specialty malts, odorants of commercial products of pale ale (5–9 EBC), Vienna (6–10 EBC), Munich (11–35 EBC) and melanoidin malts (80–90 EBC) were screened via solvent-assisted flavour evaporation (SAFE) and compared via comparative aroma extract dilution analysis (cAEDA). Subsequently, selected odorants were quantified using solid-phase microextraction (SPME). A total of 34 odorants were detected, of which 12 exhibited a concentration increase as the coloration increased, whereas 4 suggested the influence of temperature and modification degree on aroma formation. Such odorants are thus elected as potential markers for monitoring the influence of process variations on the formation of aroma in commercial kilned specialty malts.

AB - Specialty malts are strategic ingredients regarding their contribution to colour and flavour of beer. Malts with the same colour may present distinct flavour characteristics and intensities. Contradictorily, colour is the benchmark in practical quality control. To investigate the correlation between colour and flavour of kilned barley specialty malts, odorants of commercial products of pale ale (5–9 EBC), Vienna (6–10 EBC), Munich (11–35 EBC) and melanoidin malts (80–90 EBC) were screened via solvent-assisted flavour evaporation (SAFE) and compared via comparative aroma extract dilution analysis (cAEDA). Subsequently, selected odorants were quantified using solid-phase microextraction (SPME). A total of 34 odorants were detected, of which 12 exhibited a concentration increase as the coloration increased, whereas 4 suggested the influence of temperature and modification degree on aroma formation. Such odorants are thus elected as potential markers for monitoring the influence of process variations on the formation of aroma in commercial kilned specialty malts.

KW - Aroma

KW - Colour

KW - GC–MS

KW - SAFE

KW - SPME

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JO - Food Chemistry

JF - Food Chemistry

M1 - 133251

ER -

Identification of potential odorant markers to monitor the aroma formation in kilned specialty malts

Abstract

Keywords

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