| Nächste Überarbeitung | Vorhergehende Überarbeitung |
| hordeum_vulgare_l [2021/12/10 12:21] – angelegt andreas | hordeum_vulgare_l [2022/07/16 08:22] (aktuell) – andreas |
|---|
| "Barley grains are commonly made into malt in a traditional and ancient method of preparation." \\ | "Barley grains are commonly made into malt in a traditional and ancient method of preparation." \\ |
| [[https://en.wikipedia.org/wiki/Barley]] | [[https://en.wikipedia.org/wiki/Barley]] |
| | |
| | "We identified volatile compounds of barley flour and determined the variation in volatile compound profiles among different types and varieties of barley. Volatile compounds of 12 barley and two wheat cultivars were analyzed using solid phase microextraction (SPME) and gas chromatography. Twenty-six volatiles comprising aldehydes, ketones, alcohols, and a furan were identified in barley. 1-Octen-3-ol, 3-methylbutanal, 2-methylbutanal, hexanal, 2-hexenal, 2-heptenal, 2-nonenal, and decanal were identified as key odorants in barley as their concentration exceeded their odor detection threshold in water. Hexanal (46−1269 μg/L) and 1-pentanol (798−1811 μg/L) were the major volatile compounds in barley cultivars. In wheat, 1-pentanol (723−748 μg/L) was a major volatile. Hulled barley had higher total volatile, aldehyde, ketone, alcohol, and furan contents than hulless barley, highlighting the importance of the husk in barley grain aroma." \\ |
| | [Cramer, Anne-Chrystelle J., et al. "Analysis of volatile compounds from various types of barley cultivars." Journal of agricultural and food chemistry 53.19 (2005): 7526-7531] |
| |
| ---- | ---- |
| "Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air... Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". | "Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air... Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". |
| [[https://en.wikipedia.org/wiki/Malt]] | [[https://en.wikipedia.org/wiki/Malt]] |
| | |
| | "The volatiles from malt, sampled at stages during roasting, were examined by GC odor-port evaluation and by GC-MS. The technique of odor dilution was applied to volatile extracts from samples exhibiting strong malt-like characteristics. Seven odors from the GC column persisted through several dilutions. 3- and 2-methylbutanal were responsible for the odors with the highest dilution factors which had malty characteristics. The other five odors were malty or cereal-like; ethylmethylpyrazines and maltol may contribute to these odors, but other compounds responsible were present at very low concentrations and have not yet been identified. The levels of 2- and 3-methylbutanal increased dramatically in malt during roasting." \\ |
| | [Beal, Andrew D., and Donald S. Mottram. "Compounds contributing to the characteristic aroma of malted barley." Journal of Agricultural and Food Chemistry 42.12 (1994): 2880-2884] |
| |
| "Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from ground caramalt kernels followed by identification experiments revealed 3-methylbutanal (malty), 1-octen-3-one (mushroom-like), methional (cooked potato), (E,E)-2,4-decadienal (fatty, waxy), vanillin (vanilla-like), 2- and 3-methylbutanoic acid (sweaty) and 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (caramel-like) as the most odor-active compounds. Using static headspace/olfactometry, the very volatile odorants dimethyl sulfide (cooked vegetable-like) and 2-methylpropanal (malty) were identified as additional odorants contributing to the overall rye-bread crust-like odour of the caramalt." \\ | "Application of the aroma extract dilution analysis (AEDA) on a distillate prepared from ground caramalt kernels followed by identification experiments revealed 3-methylbutanal (malty), 1-octen-3-one (mushroom-like), methional (cooked potato), (E,E)-2,4-decadienal (fatty, waxy), vanillin (vanilla-like), 2- and 3-methylbutanoic acid (sweaty) and 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (caramel-like) as the most odor-active compounds. Using static headspace/olfactometry, the very volatile odorants dimethyl sulfide (cooked vegetable-like) and 2-methylpropanal (malty) were identified as additional odorants contributing to the overall rye-bread crust-like odour of the caramalt." \\ |
| "Specialty barley malts provide unique aroma characteristics to beer; however, the transfer of specialty malt odorants to beer has not yet been systematically studied. Therefore, three beers were brewed: (1) exclusively with kilned base barley malt, (2) with the addition of a caramel barley malt, and (3) with the addition of a roasted barley malt. Major odorants in the beers were identified by aroma extract dilution analysis followed by quantitation and calculation of odor activity values (OAVs). The caramel malt beer was characterized by outstandingly high OAVs for odorants such as (E)-β-damascenone, 2-acetyl-1-pyrroline, methionol, 2-ethyl-3,5-dimethylpyrazine, and 4-hydroxy-2,5-dimethylfuran-3(2H)-one, whereas the highest OAV for 2-methoxyphenol was obtained in the roasted malt beer. Quantifying odorants in the malts revealed that the direct transfer from malt to beer played only a minor role in the amount of malt odorants in the beers, suggesting a substantial formation from precursors and/or a release of encapsulated odorants during brewing." \\ | "Specialty barley malts provide unique aroma characteristics to beer; however, the transfer of specialty malt odorants to beer has not yet been systematically studied. Therefore, three beers were brewed: (1) exclusively with kilned base barley malt, (2) with the addition of a caramel barley malt, and (3) with the addition of a roasted barley malt. Major odorants in the beers were identified by aroma extract dilution analysis followed by quantitation and calculation of odor activity values (OAVs). The caramel malt beer was characterized by outstandingly high OAVs for odorants such as (E)-β-damascenone, 2-acetyl-1-pyrroline, methionol, 2-ethyl-3,5-dimethylpyrazine, and 4-hydroxy-2,5-dimethylfuran-3(2H)-one, whereas the highest OAV for 2-methoxyphenol was obtained in the roasted malt beer. Quantifying odorants in the malts revealed that the direct transfer from malt to beer played only a minor role in the amount of malt odorants in the beers, suggesting a substantial formation from precursors and/or a release of encapsulated odorants during brewing." \\ |
| [Féchir, M., Reglitz, K., Mall, V., Voigt, J., & Steinhaus, M. (2021). Molecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers. Journal of Agricultural and Food Chemistry, 69(29), 8190-8199] | [Féchir, M., Reglitz, K., Mall, V., Voigt, J., & Steinhaus, M. (2021). Molecular Insights into the Contribution of Specialty Barley Malts to the Aroma of Bottom-Fermented Lager Beers. Journal of Agricultural and Food Chemistry, 69(29), 8190-8199] |
| | |
| | **whisky** |
| | |
| | "Sweet characters are important in whisky flavour but their origins are not clear. In 23% abv grain whisky, |
| | sweetness can be evoked by diacetyl (47% respondents), maltol (38%), vanillin (28%), furfural (26%), ethyl |
| | hexanoate (24%), isoamyl acetate (15%), whisky lactone (10%)... vanillin is linked to woody-sweet, also vanilla (58%), toffee (35% - toffee, caramel, fudge and chocolate) and sweet (28%). Whisky lactone was described as coconut (84% of respondants), but has also a sweet almond character (nutty, 11%, marzipan, 7% and almond, 4%). Nutty is related to sweet taste character. 4-Vinyl guaiacol contributes sweet-woody character to whiskies. Sweet-smoky (32%) is linked to wood-derived phenols: spicy (17% - spicy, nutmeg, ginger, clove and aromatic), vanilla (13%) and woody (7%). Maltol evoked candy floss in 44% respondents, with frequent useage of related terms - sweet (39% - sweet and sugary) and caramel (35% - caramel, burnt sugar, toffee)." \\ |
| | [Lee, K‐Y. Monica, et al. "Origins of flavour in whiskies and a revised flavour wheel: A review." Journal of the Institute of Brewing 107.5 (2001): 287-313] [[https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/j.2050-0416.2001.tb00099.x]] |
| |
| {{hordeum_vulgare.jpg?600}} \\ | {{hordeum_vulgare.jpg?600}} \\ |
