Publication:
Flavour generation during commercial barley and malt roasting operations: A time course study

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dc.Chemicals/CASFlavoring Agents
dc.citedby17
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversity of Nottingham
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorYahya H.en_US
dc.contributor.authorLinforth R.S.T.en_US
dc.contributor.authorCook D.J.en_US
dc.date.accessioned2024-05-28T08:24:38Z
dc.date.available2024-05-28T08:24:38Z
dc.date.issued2014
dc.description.abstractThe roasting of barley and malt products generates colour and flavour, controlled principally by the time course of product temperature and moisture content. Samples were taken throughout the industrial manufacture of three classes of roasted product (roasted barley, crystal malt and black malt) and analysed for moisture content, colour and flavour volatiles. Despite having distinct flavour characteristics, the three products contained many compounds in common. The product concentrations through manufacture of 15 flavour compounds are used to consider the mechanisms (Maillard reaction, caramelisation, pyrolysis) by which they were formed. The use of water sprays resulted in transient increases in formation of certain compounds (e.g., 2-cyclopentene-1,4-dione) and a decrease in others (e.g., pyrrole). The study highlights rapid changes in colour and particularly flavour which occur at the end of roasting and onwards to the cooling floor. This highlights the need for commercial maltsters to ensure consistency of procedures from batch to batch. � 2013 Elsevier Ltd. All rights reserved.en_US
dc.description.natureFinalen_US
dc.identifier.CODENFOCHD
dc.identifier.doi10.1016/j.foodchem.2013.08.046
dc.identifier.epage387
dc.identifier.issn3088146
dc.identifier.pmid24128492
dc.identifier.scopus2-s2.0-84883687706
dc.identifier.spage378
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84883687706&doi=10.1016%2fj.foodchem.2013.08.046&partnerID=40&md5=50c9137f8257b596aadaedb442480d00
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/8533
dc.identifier.volume145
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofFood Chemistry
dc.sourceScopus
dc.subjectMalten_US
dc.subjectRoastingen_US
dc.subjectSpeciality malten_US
dc.subjectThermal flavour generationen_US
dc.titleFlavour generation during commercial barley and malt roasting operations: A time course studyen_US
dc.title.alternativeFood Chem.en_US
dc.typeArticleen_US
dspace.entity.typePublication

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