Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
Food Chem. 2023 Nov 15;426:136563. doi: 10.1016/j.foodchem.2023.136563. Epub 2023 Jun 8.
Roasting imparts malts with an increased amount of hedonic aromas. However, the relationship between the production of roasted malts and the generation of characteristic malt aromas remains unclear. In this study, roasted barley malts (RM) were prepared from three consecutive germination days (3, 4, 5D), and the aroma profiles among RM and base malt were holistically compared via HS-SPME-GC-MS/O-based flavoromics. Furthermore, the wort color, free amino acids, reducing sugars, and fatty acids compositions were determined before-and-after roasting. Results showed that roasting could flatten variations of precursors regardless of germination days. Additionally, based on quantitation of 53 aromas, a PLS-DA model was applied to differentiate all malts by 17 aromas with VIP ≥ 1. As for aroma harmony, RM with 4D-germination outstood due to a pleasant nutty note with the highest sweet-to-nutty index of 0.8. This work answers how germination days would impact the aroma of RM for the first time.
烘焙赋予麦芽更多愉悦香气。然而，烘焙麦芽的生产与特征麦芽香气的产生之间的关系仍不清楚。在这项研究中，使用连续发芽 3、4、5 天（3、4、5D）的大麦麦芽制备烘焙麦芽（RM），并通过 HS-SPME-GC-MS/O 基于风味组学的方法整体比较 RM 和基础麦芽的香气特征。此外，在烘焙前后还测定了麦汁的颜色、游离氨基酸、还原糖和脂肪酸组成。结果表明，无论发芽天数如何，烘焙都可以使前体的变化趋于平坦。此外，基于 53 种香气的定量分析，应用 PLS-DA 模型，通过 VIP≥1 的 17 种香气区分所有麦芽。就香气协调性而言，4D 发芽的 RM 表现出色，因为它具有令人愉悦的坚果味，甜味与坚果味的比值最高，为 0.8。这项工作首次回答了发芽天数如何影响 RM 的香气的问题。
