| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| hordeum_vulgare_l [2021/12/10 12:52] – andreas | hordeum_vulgare_l [2022/07/16 08:22] (aktuell) – andreas |
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| "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]] |
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| | "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] |
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| "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] |
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| | **whisky** |
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| | "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]] |
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| {{hordeum_vulgare.jpg?600}} \\ | {{hordeum_vulgare.jpg?600}} \\ |
