Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
Chair of Brewing and Beverage Technology, Technical University of Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
Food Chem. 2022 Oct 30;392:133251. doi: 10.1016/j.foodchem.2022.133251. Epub 2022 May 18.
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.
特种麦芽在啤酒的颜色和风味方面具有重要的战略意义。颜色相同的麦芽可能具有不同的风味特征和强度。矛盾的是，颜色是实际质量控制的基准。为了研究烘焙大麦特种麦芽颜色和风味之间的相关性，通过溶剂辅助风味蒸发（SAFE）筛选了淡色艾尔（5-9 EBC）、维也纳（6-10 EBC）、慕尼黑（11-35 EBC）和类黑素麦芽（80-90 EBC）等商业产品的香气，并通过比较香气萃取稀释分析（cAEDA）进行了比较。随后，使用固相微萃取（SPME）定量了选定的气味物质。共检测到 34 种气味物质，其中 12 种随着颜色的加深而浓度增加，而 4 种则表明温度和修饰程度对香气形成的影响。因此，这些气味物质被选为监测工艺变化对商业烘焙特种麦芽香气形成影响的潜在标志物。
