TY - JOUR
T1 - Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses
AU - Fickert, B.
AU - Schieberle, P.
PY - 1998/12
Y1 - 1998/12
N2 - 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.
AB - 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.
UR - https://www.scopus.com/pages/publications/1842740953
U2 - 10.1002/(sici)1521-3803(199812)42:06<371::aid-food371>3.0.co;2-v
DO - 10.1002/(sici)1521-3803(199812)42:06<371::aid-food371>3.0.co;2-v
M3 - Article
C2 - 9881363
AN - SCOPUS:1842740953
SN - 0027-769X
VL - 42
SP - 371
EP - 375
JO - Nahrung - Food
JF - Nahrung - Food
IS - 6
ER -