Professor NORTH DAKOTA STATE UNIVERSITY Fargo, North Dakota, United States
Abstract: In this study, untargeted and targeted flavoromics combing olfactometry were employed to uncover aroma boundary compositions of five commercial barley malts with a wide range of Lovibond (L), including kilned base malts (BM group: 1.8L, 3.5L) and roasted caramel malts (RM group:10L, 60L, and 120L) via HS-SPME-GC-MS/O. Thirty-two compounds were positively identified as aroma-active with modified detection frequency (MF%) over 50%. 3-Methylbutanal (malty, OAV ≥ 6.3), (2E)-nonenal (fatty, cardboard-like, OAV ≥ 276), and 2-furfural (burnt, bready, OAV ≥ 10) were recognized as the most powerful odorants with MF > 70% in all malts. After untargeted flavoromics, twenty-eight aromas were retained and quantitated. Furthermore, aroma boundary compositions inside/among malt groups were preliminarily explored with PLS-DA. Six aroma markers, 3-methylbutanal, 2-isopropyl-5-methyl-2-hexenal, (2E,4E)-decadienal, 2-furfural, maltol, and 2-acetylpyrrole were shortlisted for aroma boundary compositions among malts with respect to their malting process.
.jpg "BINGCAN CHEN (he/him/his) photo")