Daily assessment of malting-induced changes in the volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.).
(pseudo)cereals
aroma
barley
daily modifications
malting
quinoa
rye
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Sep 2023
Sep 2023
Historique:
revised:
03
07
2023
received:
20
04
2023
accepted:
10
07
2023
medline:
14
9
2023
pubmed:
2
8
2023
entrez:
2
8
2023
Statut:
ppublish
Résumé
Barley (Hordeum vulgare L.) is the traditional malting cereal and is primarily used for beverages, whereas rye (Secale cereale L.) is mainly used in baked goods. Conversely, quinoa (Chenopodium quinoa Willd.) is a gluten-free pseudocereal, rich in starch and high-quality proteins, and can be used in a similar manner to cereals. The sharp bitterness of unprocessed rye and the earthy aroma of native quinoa interfere with the acceptance and development of food products. Malting of barley is known to improve its processing properties and enhance its sensory quality. Therefore, the effect of germination and kilning on malt quality (e.g., viscosity) as well as the volatile composition of barley, rye, and quinoa were monitored. Moreover, temporal changes on the volatile patterns of rye and quinoa at the different stages of malting were compared to barley. In total, 34 volatile compounds were quantified in the three (pseudo)cereals; the alcohol group dominated in all unprocessed samples, in particular, compounds contributing grassy notes (e.g., hexan-1-ol). These grassy compounds remained abundant during germination, whereas kilning promoted the formation of Maillard reaction volatiles associated with malty and roasted notes. The volatile profiles of kilned barley and quinoa were characterized by high concentrations of the malty Strecker aldehyde, 3-methylbutanal. In contrast, green, floral notes imparted by phenylacetaldehyde remained dominant in rye malt. Hierarchical cluster analysis of the volatile data discriminated the samples into the different stages of malting, confirmed the similarities in the volatile patterns of barley and rye, and indicated clear differences to the quinoa samples. PRACTICAL APPLICATION: In this study, the effect of germination and kilning on the chemical and volatile composition of barley, rye, and quinoa was examined. Temporal changes on the volatile patterns of rye and quinoa at different stages of malting were compared to barley. Understanding the differences among the (pseudo)cereals as well as the influence of processing on malt quality and aroma development can help find new food applications.
Identifiants
pubmed: 37530626
doi: 10.1111/1750-3841.16717
doi:
Substances chimiques
Alcohols
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3773-3785Subventions
Organisme : Fonds Baillet Latour
Informations de copyright
© 2023 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
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