| Beide Seiten der vorigen RevisionVorhergehende Überarbeitung | |
| hordeum_vulgare_l [2021/12/10 12:55] – andreas | hordeum_vulgare_l [2022/07/16 08:22] (aktuell) – andreas |
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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}} \\ |
